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Easy Chicken Fajitas & Lazy Salsa

2 comments ♥ 1810 days ago

Fajitas. They’re like tacos, but…veggie-er. Fajitas are one of my favorite meals to make when I’m lazy and I don’t want to spend a lot of time in the kitchen and I want to pretend I’m being healthy. Bonus: They’re pretty cheap. Super bonus: My toddler will totally eat them. In a slightly modified format.

the magic sauce

The secret to great fajitas is the marinade. I started using Bragg’s liquid aminos instead of soy sauce because it makes me feel like a hippy. Combined with oil and a generous amount of lime juice, you can’t go wrong. We mix up the seasonings but my favorite combination right now is cumin, chili powder, and oregano. Plus the garlic, cilantro, and peppers that I just can’t seem to avoid using in every recipe of mine.

marinating chicken, chopped up peppers and onions

cook, cook, cook!

  • Approx 1/2 lb. boneless skinless chicken
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 jalapeno, cut into strips
  • 1 yellow onion, sliced
  • fajita marinade (see below!)
  • 8 flour tortillas
  • salsa, avocado, or other toppings

Fajita Marinade

  • 1/4 c extra virgin olive oil
  • 1/4 c liquid aminos or soy sauce
  • 1 lime, juiced
  • 1 serrano pepper, chopped up and optionally seeded
  • 1/2 bunch of cilantro, loosely chopped
  • 1 clove garlic, minced
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp chili powder

  1. Combine marinade ingredients in a large bag. Add the chicken and marinate for at least an hour or overnight if you can.
  2. Grill the chicken in a grill pan over high heat until cooked through.
  3. Remove chicken from pan and cut into large-ish pieces.
  4. Reduce heat to medium and add peppers and onions. Cook for 4-5 minutes until softened.
  5. Add chicken and any accumulated juices back to pan. Stir.
  6. Add salt or other seasonings to taste.
  7. Warm tortillas over an open flame or a griddle.
  8. Place a bit of the fajitas mixture inside each tortilla and top with salsa and avocados.
  9. Eat and enjoy!

I know there are millions of unique and interesting and delicious salsa recipes out there, but on lazy days, I make lazy salsa. Tomatoes and whatever get thrown in a food processor, pulsed a few times, and that’s it. I don’t even need to pull out the cutting board. It ain’t pretty and it ain’t fancy, but it’s good, dammit.

Please ignore the sad-looking homemade tortillas!

I ruined the ‘quick and easy’ part of this recipe by trying to make homemade flour tortillas for the first time. I was going to post about it but, well. The results were just embarrassing. My childhood was full of many sweet, amazing, tiny Mexican grandmas who made amazinggggg flour tortillas. Mine were okayish, but really, I didn’t stand a chance. Homemade tortillas from grandma have no competition.

To get the toddler to eat these, I chop up the fajita fillings and some avocado, and mix it with shredded cheddar. I smoosh all that between two tortillas and then heat over the stove until all melty.
I can pretty much put anything in a tortilla with some cheese and Ezra will eat it. (He gets that from me.)


Soup for Sick People

2 comments ♥ 1971 days ago

Whenever one of us is sick, it’s time for The Soup. This is the only kind of soup we ever make in this home because Cris hates all other soups. This soup is amazing. The delicious, spicy broth is perfect for sore throats and stuffy noses, and the watercress is full of all sorts of magical, healthy goodness. And, bonus! The soup is easy enough to make even when you’re feeling like crap and hopped up on cough meds and trying to take care of a toddler who refuses to stay still for longer than .2 seconds.

The recipe was originally based on this Asian Chicken and Chili Soup from Everyday Food magazine (back when it was cute and tiny), but it’s evolved over the years into its own beast.


  • 12-16 oz of chicken, poached and shredded
  • 1 bunch of watercress with the thick stems chopped off
  • 1 bunch of cilantro, chopped
  • 1 roughly diced onion
  • 1 red bell pepper, cut into 2” strips
  • the juice from 2 limes
  • 2-3 tbsp soy sauce
  • 1 tbsp Asian chili garlic sauce (sweet chili sauce can be used if you don’t like the spicy)
  • 6 cups chicken broth
  • 1 packed of udon noodles


  1. Bring the broth, soy sauce, chili sauce, lime juice to boil. Add onions and bell peppers and simmer for a few minutes.
  2. Add noodles and chicken, and simmer for a couple more minutes.
  3. Add in the watercress and the cilantro, and then simmer for yet a couple more minutes.
  4. Serve. Enjoy. Feel better.

And that’s it. Sometimes we throw in some garlic, sometimes we leave out the noodles, sometimes we add jalapenos or habeneros (because I’m not happy until it’s so spicy that I’m crying while eating it). But if you leave out the cilantro because you’re one of those weird creatures who quote-unquote “doesn’t like” cilantro? We can’t be friends anymore. I’m sorry.