Mexican food is like religion in Southern California. The ability to craft a solid taco or fajita is of vaguely the same importance as daily teeth brushing.
When I met met my husband, a San Diego native, I didn't even know that flaming tortillas was a thing.... I had much to learn.
Chicago will always have my foodie heart, but I've picked up some SoCal tricks that are pretty okay too.
- 1 white onion
- 1 green pepper
- 1 yellow pepper
- 1 red pepper
- 2 avocados
- 1.5 lbs boneless skinless chicken breast
- 1 orange pepper
- 3 limes
- 1/2 bunch cilantro
- 2 Tbsp avocado oil
- Fajita seasoning
- Tomatillo salsa
- Pink salt
- Non-GMO corn tortillas, or grain-free tortillas like Siete
- Preheat the oven to 400 degrees
- Cut onions and bell peppers in strips
- Cut chicken into thin-ish strips
- On a parchment lined sheet pan, mix chicken, peppers, and onions with a generous amount of fajita seasoning and some pink salt
- Squeeze 1/2 lime over the pan
- Bake for 18 min and stir. Bake for an additional 20-25 minutes.
- Squeeze an additional 1/2 lime over the pan
- Cut avocados into slices
- Roughly chop cilantro
Flame tortillas directly on a gas range. Build fajitas and top with tomatillo, avocado, and cilantro to serve.