I guess you could say I went on a little Mexican food binge. I will blame the fact that I had avocados left and really wanted some more guac. I also had tortillas and Corona. Hence, more Mexican food! I make up my own recipe for my Chicken Fajitas, which I alter every time I cook them, and serve differently too. I will attempt to write out what I did for you, apologies for my lack of times, but first, the final product:

The whole meal

Close-up Shot

Recipe after the jump.

Jessica’s Chicken Fajitas

  • Vegetable Oil
  • Salt
  • Pepper
  • Paprika
  • Chili Powder
  • Onion
  • Chicken Cutlets
  • Red Bell Pepper
  • Your favorite salsa (I used Paul Newman’s Mango Salsa this time)
  • Cheese
  • Lettuce
  1. Pour enough Vegetable Oil into a medium size frying pan to cover the bottom. Sprinkle salt, pepper, chili powder and paprika in oil to your liking.
  2. Chop half an onion and add to pan. Turn heat to medium and saute.
  3. Cut chicken into smaller pieces, think of how big you want the pieces for your tacos. Add to pan. Cook for a few minutes on both sides.
  4. Chop bell pepper and add to pan. Also add about 1/4 jar of salsa. Turn heat down to medium-low, cover and let simmer until chicken is fully cooked.
  5. Serve with Guacamole (below), Cheese, Lettuce and more salsa if you desire.


  • Avocado
  • Lime
  • Cilantro
  • Grape Tomato
  • Salt
  • Pepper
  1. Cut one avocado into small pieces. Mash in bowl with a spoon/fork/whatever utensil works best.
  2. Cut cilantro roughly, add to avocado.
  3. Chop tomato into small pieces, add to bowl.
  4. Squeeze one lime into bowl. Add salt and pepper for taste.
  5. Mix all the ingredients together, mashing the avocado more, until everything is mixed in.
  6. Tip: If you have pomegranate seeds, add them, it makes guac even better!

That’s it! Super simple. Tell me what you think. Enjoy!