Update December 2018: This is one of the most popular recipes on Foraged Dish! I love it too. I updated it with new images, a video (!!) and made the instructions more concise. Enjoy!
Let's just cut to the chase: I'm a big fajita fan. What's not to love about have a sizzling hot skillet brought to your table??
This recipe is simple to whip together --30 minutes tops- but I'm going to bet high here and say it taste better than any Mexican restaurant. All you have to do is the toss the peppers and chicken in the spice mix, spread them out on a pan and throw them in the oven until their sizzling and the peppers are blackened on the edges. Bonus points for a squeeze for fresh lime juice at the end.
Grab a helping hand and have them make the guac and the pico while you chop the peppers. As a little experiment, I made my pico de gallo with the tiniest cherry tomatoes I could find, and left them whole. All I can say is, you should try it too! Cherry tomatoes are sweeter than regular tomatoes, so each bite was like a bright explosion of yum. It also made for dripping-juicy fajitas, but I have no problem with that when it tastes so fresh.
You can serve these really however you want--I choose cabbage leaves as a paleo tortilla replacement, as they add a nice crunch, but if you really want to go big you could even make your own paleo tortillas. Heck, just use this filling as a salad topping and you'll still be all set!
Now, enough talk... on to the recipe!
Serves: 4 | Active Time: 30 minutes
- Preheat oven to 450°F.
- On a large sheet pan, combine bell peppers, onion, and chicken. Drizzle with oil and sprinkle with spices. Then toss everything to coat evenly.
- Place in oven and roast for 15-20 minutes, until edges of peppers are turning brown.
- Pull from oven, and sprinkle with lime juice.
- Serve with tortillas, avocado, cheese, greens (such as cabbage or romaine), minced cilantro, etc.