Eggplant is the star in these simple, spicy veggie fajita tacos. It’s thinly sliced, pressed, then marinated and cooked to a chewier, meatier texture.
Eggplant Fajita Tacos [Vegan]
- One medium-sized eggplant
- Juice of one and one-half lime
- Teaspoon salt
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1 1/2 cup chopped peppers
- 1/2 cup chopped onions
- 1 tablespoon oil
- 2 tablespoons minced cilantro
- Tortillas, salsas, garnishes for assembling
- Cut the top and bottom ends off the eggplant, then peel with a vegetable peeler. Slice the eggplant thinly with a mandolin slicer.
- Arrange the eggplant slices in a colander, sprinkling each layer with a pinch of salt and a little bit of fresh lime juice. Continue to layer, adding salt and lime juice after each layer. Let the eggplant sit like this for 15 minutes.
- Rinse the eggplant thoroughly, then spread it out on a clean towel and squeeze all the moisture out. Don't be afraid to use some force!
- Combine all marinade ingredients in a bowl and whisk. Place the eggplant in the marinade, cover, and marinate for 30 minutes, up to an hour.
- Heat one tablespoon of oil in a large skillet over medium-high heat and add the eggplant with the marinade, and the onions and peppers all at once.
- Cook, stirring continuously – you want all the liquid marinade to absorb, then the vegetables should soften, and the eggplant should reduce in volume by about half. This will take about 15-20 minutes. Stir often, and scrape any brown bits as they form.
- Serve the fajitas in warm tortillas with your favorite toppings.