5 Ingredient Fajitas and Slowing Down [RECIPE]

Hello Beautiful People!

Long time no see! 2 weeks has felt like a lifetime to be away from here! For the past couple of weeks I have turned the burners off on the stove and just kicked back. Or in other words, I’ve been a bit naughty and buying takeout more then I would like. But, the “itch” to cook has come back, I feel refreshed, and so let’s dive back into cooking together, shall we? πŸ™‚

How are you today? No really… how are you?! πŸ™‚ I’d love to hear from you. Comment below and tell me all the wonderful things you’ve been cooking up.

I’ve noticed that the closer it gets to summer break, the busier I become. Kids begin squirming for a respite from school, but as parents we begin gearing up for the summer grind. We start planning all of the things we want to do over the 2 month break from school. It’s exciting, sure… but it’s also a lot of work! So now you know what I’ve been up to. As such, while I’ve been planning and recharging my batteries, I have been keeping meals really simple. The other day I was in my grocery store when I saw this bag of chopped up bell peppers.

Now here is a little noob confession for you: I don’t exactly know the proper way to cut a bell pepper. Some people core it from the top and pull it out. Other people chop down the sides and then toss away the middle. Is there a proper way to cut a bell pepper? All I know is that it can be a pain in the tush to chop and make sure all of those pesky seeds are removed. So, when I saw this bag of frozen, chopped bell peppers I was sold. For $2 USD I can toss these into a pan and whip up some fajitas in less than 15 minutes. I had some leftover chicken in the fridge so I pulled this meal together from what I had in the pantry. (Talk about easy peasy!).

So here is my budget version of weekday fajitas! Enjoy this simple recipe everyone and keep on cooking ❀


5-Ingredient Fajitas

Yields: 4 servings

  • 1 cooked chicken breast, shredded
  • 1 avocado, peeled and mashed
  • 1 bag frozen bell pepper strips
  • 2 tbsp. Mexican Crema
  • 1 package taco tortillas (Note: I had burrito tortillas on hand in this pic. But if you’re buying supplies, go for the smaller ones.)
  • Cajun seasoning (optional)


First gather your ingredients…


Then, toss a bit of oil and the frozen peppers in a pan.


Once they are cooked, toss in the chicken and cook until warmed through.


I like to use this Cajun seasoning to give things a kick.


Peel your avocado. Mmmm…. avocado! πŸ™‚


Slap the filling in a tortilla. Top with avocado. Drizzle on the crema and shove that baby in your face! YUM!!! Enjoy everyone! πŸ˜‰



  1. I’m mostly well. Just a little tired. I drank a coffee yesterday afternoon and shouldn’t have.
    Life is good. Work is interesting. I’m enjoying blogging and podcasting and cooking.
    Canberra is cooling down with subzero (Celsius) mornings and the air is very dry. I dream of being somewhere warm (28–30Β Β°C) and humid (>95%).

    Liked by 1 person

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