Gather your cast-iron skillet, a sharp knife, and tongs. Slice the bell peppers and onion into thin strips, aiming for uniform pieces that will caramelize evenly.
Heat the cast-iron skillet over medium-high heat until it shimmers and you hear a faint crackle—this is the sign it's ready to sear.
Add olive oil to the hot skillet, swirling to coat the surface evenly. Toss in the sliced peppers and onions, spreading them out in a single layer.
Cook the vegetables undisturbed for about 4-5 minutes, then toss with tongs to flip and promote blistering. Continue cooking, stirring occasionally, until they blister, soften, and develop rich, charred edges—about 8-10 minutes total.
While the veggies cook, mince the garlic and prepare your spice blend: cumin, smoked paprika, and chili powder.
Add the minced garlic to the skillet in the last 2 minutes of cooking, stirring quickly until fragrant—smells should be pungent and inviting, not burnt.
Sprinkle the spice mixture over the vegetables, stirring well to coat evenly. Cook for another 2-3 minutes until the spices release their aroma and the veggies are well seasoned.
Squeeze fresh lime juice over the sizzling vegetables, tossing gently to brighten the flavors and add a tangy kick.
Meanwhile, warm the tortillas in a dry skillet or wrapped in foil in a preheated 180°C oven for about 5 minutes until soft and slightly toasted.
Transfer the cooked vegetables to a warm serving platter. Serve immediately with the warm tortillas, allowing everyone to assemble their own fajitas.
Enjoy the smoky, caramelized peppers and onions with a squeeze of lime and your favorite toppings or garnishes.
