Every once in a while I use a new method to prepare a familiar food and realize…I’ve been doing it wrong all along. Enter fajitas. In the past I’ve cooked them in a skillet, attempting yet failing to keep the liquid from making the peppers and onions soggy. But when it was 91 degrees yesterday I knew cooking inside was out of the question, so I recruited David to grill my prepared veggies and meat, and when he brought them in, perfectly charred and tender and perfectly not soggy, I knew we’d discovered our new “only” way to cook fajitas.
I really just threw them together on a whim, seasoning by sight before grilling, but following is how I did them, for my own future use and inspiration. This made enough for two dinners for three adults and three toddlers, as well as two lunch servings.
4 bell peppers, sliced
1-2 onions, sliced
2 large chicken breasts, sliced into thin strips
I tossed the meat and veggies (separately) in avocado oil, garlic salt, fresh minced garlic, dried oregano, cayenne pepper, sea salt, chili powder, cumin, and everyday seasoning from Trader Joes. We grilled them separately on a grill pan and served on tortillas with fresh salsa, shredded cheese, and sour cream.