Oven Chicken Fajitas


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 

For garnish

  • 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.