Why wait for December when you can unwrap joy twice a year? Celebrate Christmas in July for a second helping of holly, jolly merriment, minus the frostbite. I’m not talking about a big blow-out celebration like the genuine article, but a more impromptu excuse to get into the spirit.

Every time I see all the vibrant greens and reds spilling out of baskets at the farmers market, it’s all I can think about. How different the traditional menu would be, if only our forebears had access to ripe tomatoes, basil, peppers, and pole beans! That’s why even mundane fajitas start to look like a holiday party starter.

The Beginnings of Warmer Holiday Wishes

Christmas in July isn’t just a marketing ploy dreamed up by money—hungry corporations, although of course, they patently encourage the extra gifting opportunity. The first recorded celebration dates back to 1933, when a North Carolina summer camp for girls put on an off-season yuletide celebration complete with fake snow made of cotton, a decked-out tree, and a visit from Santa himself. It wasn’t long before the idea spread, especially in the Southern Hemisphere where July is the colder season.

Eventually, brands caught wind of the novelty and turned it into a commercial mini-holiday, offering midyear sales and peppermint-everything. It endures today because a party is a party, and summer offers a dearth of actual calendar events, so we might as well fill in the gaps somehow.

It’s Starting to Look a Lot Like Christmas, Everywhere You Turn

Christmas is never all that cold in Texas, having spent more than one December evening in a T-shirt, sipping iced coffee next to a half-lit tree. Granted, 100 degrees is a world apart from 60 degrees, but those temperatures offer new opportunities for more refreshing treats.

It doesn’t take much to whip up a festive dish with all the fresh fruits and vegetables now at peak ripeness. Just think red and green, and instantly, you’ve got a menu fully decked out for a yuletide celebration. For example:

• Christmas Tree Crudité Platter – Arrange layers of green veggies, like broccoli florets, cucumber slices, snap peas, and celery, in the shape of a Christmas tree on a large platter. Add pops of color with cherry tomatoes or radish slices as “ornaments,” and top it off with a star cut from a yellow pepper or carrot. Use pretzel rods for the tree trunk, and serve with a few chilled dips on the side, like red pepper hummus or herby green goddess.
• Holiday Pesto Pasta Salad – Toss cooked and cooled pasta with pesto, cherry tomatoes, roasted red peppers, and peas. Optionally, top it with finely grated vegan Parmesan for a snowy look.
• Cranberry BBQ Tofu Skewers – Skewer cubes of tofu, zucchini, bell peppers, and red onion, then brush with cranberry sauce mixed into your favorite bottled BBQ sauce. Grill or roast until caramelized.
• Festive Fruit Salad – Mix cut strawberries, green grapes, kiwis, raspberries, and/or green apples with a light sprinkle of lemon zest and lemon juice. If your blend is a bit tart, add a tiny splash of maple syrup.

Fajitas Navidad

Christmas fajitas could just as easily be everyday weeknight fajitas. The color scheme may even be lost on those simply captivated by the meaty strips of seared portobello mushrooms, distracted by their impossibly umami aroma. Wrapped up in a warm tortilla, each morsel is truly like an edible gift. They’re festive in spirit and flavor, even if no one at the table mentions Christmas at all, which is the real beauty of this half-holiday. You get to celebrate on your own terms.

What makes Christmas fajitas so irresistible isn’t just their visual appeal, of course. It’s the way they manage to feel both indulgent and fresh. Thick portobello caps become tender and juicy after a literal flash in the pan, soaking up every bit of seasoning like a thirsty sponge. Red bell peppers and green poblano peppers bring a sweet and spicy crunch, softened just enough to coax out their natural sugars, while slivers of red onion add bite and depth. A squeeze of lime over the whole pan wakes everything up, brightening the smoky richness with a citrusy kiss.

Assembling everything at the table makes it feel like a real family activity. I love a more interactive, hands-on meal that is meant to be shared. Isn’t that the idea behind the traditional Christmas dinner, too?

Happy Holidays, All The Days

So go ahead, string up lights by the pool. Crank up the carols, even if they clash with the sound of cicadas. Serve up those sizzling Christmas fajitas with all the trimmings, and toast to the idea that joy doesn’t have to wait for December. Whether you’re gathering friends for a backyard fiesta or just treating Tuesday night like a holiday, Christmas in July is your permission slip to celebrate something, anything, right now.

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Yield: Makes 4 - 6 Servings

Christmas Fajitas

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Festive and flavorful, these Christmas fajitas use hearty portobello mushrooms and vibrant peppers for a colorful, plant-based twist on a classic favorite. Perfect for a summer celebration or any night you want a little extra cheer!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

Fajitas:

Toggle ingredient group

• 3 Tablespoons Olive Oil
• 1 Red Onion, Halved and Sliced
• 4 Portobello Mushroom Caps
• 2 Red Bell Peppers, Seeded and Sliced
• 2 Poblano Peppers, Seeded and Sliced
• 2 Cloves Garlic, Minced
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Lime Juice
• 1 Teaspoon Chili Powder
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Smoked Paprika

To Serve:

Toggle ingredient group

• Corn Tortillas
• Pico De Gallo or Salsa
• Guacamole
• Vegan Sour Cream

Instructions

1. Start by heating the oil in a large skillet over medium-high heat. Once simmering, add the sliced red onion and cook for a 3 - 5 minutes, until it begins to soften. Meanwhile, clean the portobello mushrooms, remove the stems, and slice the caps into thick strips. Add the mushrooms to the skillet along with the red and poblano peppers, stirring occasionally until the vegetables begin to brown and soften, about 8 - 10 minutes. Add the minced garlic and cook for another minute, just until fragrant.
   
2. In a small bowl, whisk together the soy sauce, lime juice, chili powder, ground cumin, and smoked paprika. Pour this mixture over the sizzling vegetables, tossing everything together so the spices coat each piece. Let it cook for another couple of minutes, allowing the flavors to meld and the mushrooms to soak up the savory marinade.
   
3. Serve the fajita filling warm with corn tortillas and your favorite toppings. Let everyone build their own, and don’t be surprised if this becomes a year-round favorite.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Simply Organic, Chili Powder, 2.89 oz (82 g)
• 
  Eden Foods, Organic, Shoyu Soy Sauce, 10 fl oz
• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 132Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 561mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.