Fajitas at Home - a "cobble it together" recipe!

Ingredients

Chicken thighs

Onion

Clove of garlic

Green Pepper

Romaine lettuce

Sour cream

Tomato/Salsa

Avocado

Lime

Cooking oil

Tajin seasoning

Cumin

Flour Tortillas

I defrosted boneless skinless chicken thighs on a day when we had a full house and a scheduled evening. Searching the fridge for inspiration and “must-goes” led to pulling out a green pepper, some Romaine lettuce, the two started containers of sour cream, a tomato, an avocado, a lime, and some not-yet-hard flour tortillas. From the pantry, I grabbed an onion, and with a clove of garlic, I was off.
After washing, coring, and trimming things that needed it, I pulled out the cutting board and a great knife. As though I’d be making TV magic, my prep bowls waited at hand. With Bluey in the background, and my amazing husband chuckling at a baby who smiles through a bottle (creating that string of cheesy pearls in the folds of her neck), I was motivated! 

The pepper and onion were thinly sliced, garlic diced, and thrown into a tablespoon of hot oil in my trusty Dutch oven. The meat was able to be sliced finely because it was still slightly frosty. I only used one thigh. Into the pot it went, all cooking quickly.  I tossed in Tajin seasoning and cumin to taste, and when I was ready to plate, threw in the chopped tomato for a quick stir.

I have a cool tortilla warmer by Pampered Chef (not a paid endorsement) and had put eight medium-sized tortillas in to prepare. 

On the plates, I had chopped lettuce, a large dollop of sour cream, slices of avocado, and a wedge of lime. 

I filled two tortillas each for my husband and myself. One of our hollow-legged childcare kids ate three! My sweetheart polished off the last one. 

We liked them so much, I made them again the next day, since we still had ingredients. The sizzle was worth it!