Grilled Vegetarian Fajitas with Chili-Lime Marinade

Someone squeezing a lime onto vegetarian fajitas

Filling, topping, fold, face.

That’s all you need to know about vegetarian fajitas.

Flavorful vegetables charred until tender, topped with creamy guacamole and spicy Cholula, juices dripping from a grilled corn tortilla as it lifts closer, closer, closer…

Bite after bite while the summer sunset turns red, like a hot pepper glowing over an open flame.

Too much?

Up close and side view of vegetarian fajitas with grilled vegetables

The thing about fajitas is that you can never have too much.

Never too many toppings, never too many tortillas, never too many people to enjoy them with on an early summer evening while the sun is still up.

This is the kind of recipe I love to make- it’s easy, customizable, works for a crowd and makes people happy.

It’s special enough to feel like you’re truly cooking, but not too special that it leaves you frustrated and sweating over a fiery grill.

Overhead shot of two vegetarian fajitas and toppings

Let’s make vegetarian fajitas

The punchy, earthy, chili-lime marinade flavors an array of vegetables, while a nice char on the grill coaxes out their sweetness and adds a touch of smoke.

The marinade is dead-simple: olive oil, fresh lime juice, cumin, ancho chili powder, agave and fresh herbs.

You probably have most of those ingredients on-hand; you can use regular chili powder instead of ancho or honey instead of agave.

Chili-lime marinade getting poured over bell peppers, zucchini, and onion

Toss the vegetables with the marinade, season them generously (resist the urge to eat them all before grilling), and transfer them to a hot grill or oven until they become soft and charred in spots.

Good options for grocery store corn tortillas are desperately lacking, but Maria and Ricardo’s brand is widely available and the best I’ve tried.

Overhead shot of grilled vegetables and tortillas on a sheet pan with a red spatula.

The toppings is where I leave you.

Purists like a spoonful of fresh salsa and nothing more, maximalists pull every jar from the refrigerator, and sour cream is exclusively for the fun friend.

If you’re extra, you’ll whip up a batch of Vegan Cashew Queso, if you’re prepared, you’ll already have some.

Whatever you want to top your vegetarian fajitas with, I’m not going to tell you no.

I’m just going to remind you that it can never be too much.

Grilled Vegetarian Fajitas with Chili-Lime Marinade

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
Serves: 4
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes

Colorful vegetarian fajitas get a crazy-flavorful marinade and start a grilling party- think lots of friends, lots of food, and lots of toppings.


  • ⅓ cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ancho chili powder
  • 1 tsp agave
  • ¾ cup parsley or cilantro, finely chopped
  • Kosher salt
  • 1 red onion, cut in half through root, each half cut into 3 wedges (keep root in tact)
  • 1 poblano chili, cut in half lengthwise, seeded
  • 2 bell peppers, cut in half lengthwise, seeded
  • 4-6 large portobello mushrooms or 12 ounces shiitake mushrooms, woody stems removed
  • 2 small zucchini, halved and cut into 1/2-inch-thick planks
  • 12 corn tortillas
  • Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced scallion



Prepare grill (medium heat). Whisk together first 6 ingredients, season with ½ teaspoon salt.


Arrange onion, poblano, bell pepper, portobello caps and zucchini on large rimmed baking sheet. Pour dressing over; toss to coat. Taste and season with additional salt if needed.


Grill vegetables until tender, turning frequently, about 15 minutes for onions, 12 minutes for poblano and bell pepper, 8-10 minutes for mushroom and zucchini.


Slice the root from the onion so the layers separate, slice the peppers and mushrooms into ¾-inch strips.


Grill tortillas until charred, about 1 minute per side.


Fill tortillas with vegetables; serve with toppings.


  • 404 Calories


Choose a red wine with heft to stand up to the bold marinade flavors. It's best to choose something straightforward that doesn't compete with all of your fajita toppings. Try Monastrell from Spain, Malbec from Argentina, a Grenache-based red from the South of France or Zinfandel from California.

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    Grilled Vegetarian Fajitas with Chili-Lime Marinade — American Home Cook | My Meals are on Wheels
    August 12, 2019 at 1:39 pm

    […] via Grilled Vegetarian Fajitas with Chili-Lime Marinade — American Home Cook […]

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