Start by cutting all your bell peppers and onion lengthwise. Aim for even slices for uniform cooking, which typically takes around 2-3 minutes.

In a mixing bowl, combine salt, red chili flakes, oregano, roasted cumin powder, minced garlic, lemon juice, coriander leaves, and jalapeños.

Heat a skillet over medium heat and add a splash of oil. Toss in the vegetable mixture and sauté for about 2 minutes until they begin to soften.

Take a flour tortilla and layer it with some crisp lettuce or purple cabbage. Spoon over the sautéed veggies, add salsa on top, and fold the tortilla.

In the same skillet, place your folded fajitas and cook over medium-low heat with bit of oil until golden brown and crispy—about 2-3 minutes per side.

Plate your warm fajitas and enjoy with extra salsa on the side. Garnish with more coriander or a squeeze of lime for extra zing.