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.
