Low Sodium Vegetable Fajitas

Bright, bold, and bursting with flavor, these Low Sodium Vegetable Fajitas are a healthier twist on a Tex-Mex classic. Packed with a rainbow of fresh vegetables—like red, green, and yellow bell peppers, zucchini, and optional mushrooms—this recipe balances vibrant seasonings like smoked paprika, chili powder, and cumin without relying on sodium. A splash of fresh lime juice ties it all together, creating a zesty, satisfying filling for soft, low-sodium corn tortillas. Perfect for a quick 30-minute meal, these fajitas are as easy to prepare as they are delicious. Garnish with creamy avocado slices and fresh cilantro for extra flair, and enjoy a guilt-free fiesta on your plate!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Yellow bell pepper
• 1 medium Red onion
• 1 medium Zucchini
• 1 cup Mushrooms (optional)
• 1 teaspoon Garlic powder (low sodium)
• 1 teaspoon Smoked paprika (low sodium)
• 1 teaspoon Chili powder (low sodium)
• 1 teaspoon Ground cumin
• 0.5 teaspoon Black pepper
• 1 lime Fresh lime juice
• 8 small Corn tortillas (low sodium)
• 2 tablespoons Fresh cilantro (optional)
• 1 medium Avocado slices (optional)

Directions

Step 1

Wash all vegetables thoroughly and pat them dry.

Step 2

Slice the red, green, and yellow bell peppers into thin strips. Slice the red onion and zucchini into similar-sized strips. If using mushrooms, slice them thinly as well.

Step 3

Preheat a large skillet or sauté pan over medium-high heat. Add the olive oil and let it heat up for about 1 minute.

Step 4

Add the sliced vegetables (except the mushrooms, if using) to the skillet. Stir frequently for 5-7 minutes until they begin to soften but remain slightly crisp.

Step 5

If using mushrooms, add them to the skillet after the other vegetables have cooked for 3 minutes. Continue stirring for another 3-5 minutes.

Step 6

In a small bowl, mix together the garlic powder, smoked paprika, chili powder, cumin, and black pepper.

Step 7

Sprinkle the seasoning mix over the cooking vegetables and stir to coat evenly. Cook for another 1-2 minutes, then remove the skillet from heat.

Step 8

Squeeze fresh lime juice over the cooked vegetables and toss to combine.

Step 9

Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds per side or wrapping them in foil and placing them in a preheated 350°F (175°C) oven for 5 minutes.

Step 10

Assemble the fajitas by spooning the seasoned vegetables onto the warm tortillas. Top with fresh cilantro and avocado slices, if desired.

Step 11

Serve immediately and enjoy your low sodium vegetable fajitas!

Nutrition Facts

Serving size	(1772.0g)

Amount per serving	% Daily Value*
Calories	1661.9

Total Fat 66.6g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 1995.4mg	0%
Total Carbohydrate 249.7g	0%
Dietary Fiber 43.5g	0%
Total Sugars 43.5g
Protein 41.5g	0%

Vitamin D 17.5IU	0%
Calcium 511.2mg	0%
Iron 12.2mg	0%
Potassium 3938.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 9.4%

Carbs: 56.6%