Cheesy Blistered Shishito Pepper Fajitas
with Lime Crema, Hot Sauce & Zesty Rice
- Milk
- Soy
- Wheat
Sweet and mild shishito peppers are the star of these veggie-packed fajitas. They get a nice char with onion and scallions before being tucked into warm tortillas and topped with plenty of cheese, lime crema, and a hit of hot sauce. A side of zesty lime rice completes this easy, flavorful dinner perfect for any night of the week.
Ingredients
1 unit
Onion
1 teaspoon
Hot Sauce
8 ounce
Shishito Peppers
1 tablespoon
Fajita Spice Blend
1 unit
Lime
½ cup
Mexican Cheese Blend
(Contains: Milk)
2 unit
Scallions
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
White Rice
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • While rice cooks, halve, peel, and cut onion into 1⁄4-inch-thick wedges. Trim scallions; cut whites into 1-inch batons and thinly slice greens. Using kitchen shears, trim stems from shishito peppers. Zest and quarter lime.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion wedges, scallion whites, shishito peppers, salt, and pepper. Cook, stirring constantly, until onion and scallions are softened and peppers are charred, 10-12 minutes. TIP: If pan seems dry, add another drizzle of oil. • Stir in Fajita Spice Blend and a splash of water; cook, stirring, until peppers are coated, about 1 minute. Transfer to a plate.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • In a small bowl, combine sour cream and juice from one lime wedge (two wedges for 4 servings). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Fluff rice with a fork; stir in lime zest. • Divide tortillas between plates and fill with fajita veggies. Top with Mexican cheese blend; drizzle with as much crema and hot sauce as you like. Top with scallion greens and a squeeze of lime juice. Serve with rice and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty, while others felt it needed more seasoning or complexity. Consider adding beans or extra spices for depth 🌶️.
- Ease of prep: Cooking times varied; add onions later to prevent burning. Some found deseeding peppers time-consuming but worthwhile.
- Suggestions: Try slicing peppers thinner or broiling for better texture. Adding protein like chicken or tofu can boost satisfaction.
- Portions: A few felt it was light; consider including more filling ingredients like beans or additional vegetables.
- Texture: Some found whole shishito peppers challenging to eat in tacos. Chopping them smaller might improve the eating experience.
Reviews from our home cooks
These tasted good. But I think the directions need tweaking. The peppers took considerably longer to cook than the onions. In order to get the peppers to be sufficiently blistered and to have some char on them, the onions were black and nearly disintegrated. The onions could have been added to the pan at least 5 minutes later.
Problems with the tortillas being folded and broken in shipping, I used store bought, which were fine. The peppers and onions had a nice flavor and texture. The lime crema was very good, nice balance. The rice was very bland, I ended up topping it with salsa I had on hand. Would've preferred a different side, maybe beans. I would have also liked some cilantro or perhaps avocado/guacamole.
This one benefitted from the addition of black beans. I also thought the side of rice was a boring afterthought. I think dish is better with beans as a side rather than rice
Love the peppers as a main, but this dish needed more complexity and dimensionality than the rice and onions. Adding a few beans in might have helped.
This one was a lot more prep than I thought it was going to be. Pretty tasty, though my peppers came out a bit too soft.
Meal was good but peppers were a bit tough and would come out of the tortilla when you took a bite. Poblano peppers would have been better in a tortilla
Very, very good. The rice was good, just needed more of something
One of my favorite meals ever - please bring this back more often!!
The big bag of shishito peppers was so nice! I added chicken. Very tasty.
Good mild peppers. Not enough cheese. Added tofu to bulk it up. Very good.
