Ingredients

• 1 1/3 cups water
• 3 tablespoons olive oil
• 2 tablespoons liquid smoke flavoring (optional)
• 2 (1 ounce) packages fajita seasoning
• 4 large avocados - peeled, pitted, and sliced into 1/2-inch wedges
• 4 large bell peppers - stemmed, seeded, and sliced into 1/2-inch wedges
• 1 extra large onion, sliced into rings and rings separated
• 12 (6 inch) flour tortillas

Instructions

1. Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.
2. Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
3. Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.
4. Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.
5. Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
6. Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.