I remember when I was younger, Mexican restaurants were always a favorite of mine. I would always get the same thing — chicken fajitas — and loved the way they would bring the scalding hot cast iron skillet that had smoking chicken and veggies. It was always a treat, and something I thought was complicated, which now I realize was a lie.
These days, I make fajitas often, and while it’s not as big of a production, the flavor is actually better than what you can get in a generic Mexican restaurant. This is thanks to Los Muertos Barbecue seasoning blend and Ava Jane’s Kitchen Avocado Oil.
These are perfect at the end of grilling season, when you still want to smokiness of the grill but it may be a bit too chilly for burgers on the back patio. Instead, we will grill up some chicken breasts and roast up some veggies — peppers, onions, mushrooms or whatever you like. Cut up your chicken. add it to tortilla with sour cream, chopped green onions, or guacamole. And voila, dinner’s on the table, and there’s virtually no chance of burning yourself on a screaming hot skillet.
