chicken fajitas with pico de gallo and salsa verde & homemade whole wheat tortilla

When I started blogging, I had only one objective in mind: recording my recipes for my children to use someday. I didn’t expect to reap any other rewards for myself. But as always, life brings unexpected surprises along the way. In this case, I am rewarded with this amazing blogging community. I had been so busy working in a tiny cubicle all these years that I had no idea such wonderful places existed. Furthermore (but not limited to), I get to learn about and try new recipes as I go along. Much appreciated, not only by myself but my young, very-healthy-appetite-eaters as well!chicken fajitas with pico de gallo and salsa verde | conifères et feuillus food blog

One such recipe is the recipe featured in today’s post for salsa verde that I got from a most interesting, lovely blog, Tasty Eats. Actually, salsa verde wasn’t completely new to me. I am pretty sure I had this delightful sauce before… over a decade ago, some 2000 miles from my home, in a small hole-in-the wall of a restaurant in Tucson, Arizona. I didn’t remember the name of the sauce, nor did I know that it was made with tomatillos but I am pretty sure I licked the sauce off my plate that day. I’m so glad to finally have this recipe in my possession. Thank you Ronit!

Mexican in our home looks like this: skillet chicken with sweet peppers and vidalia onions, pico de gallo, (and now more recently), salsa verde and of course, some homemade tortillas. All the recipes to create this delicious meal are below!salsa verde | conifères et feuillus food blogpico de gallo | conifères et feuillus food blogwhole wheat tortilla recipe | conifères et feuillus food blogIf this meal seems like to much to do, make the salsa verde and pico de gallo the day before. As well, bake the chicken the day before. When it comes to mealtime, you need only make the tortillas and sear the vegetables and chicken. chicken fajitas with pico de gallo and salsa verde | conifères et feuillus food blogchicken fajitas with pico de gallo and salsa verde | conifères et feuillus food blog

Whole Wheat Tortilla (slightly adapted from here)

(yields 12)

  • 195 g (or 1 1/2 cups) whole wheat flour (I use white whole wheat flour), plus extra for rolling
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3 tbsp olive oil
  • 1/2 cup water, plus an extra 2-4 tbsp
  1. Mix the first 3 ingredients in a large bowl. Add oil and mix in as well.
  2. Add 1/2 cup of water and start to make the dough. Add additional water, 1 tbsp at a time, as required to make a soft dough. It should not be sticky.
  3. Divide the dough into 12 equal pieces. Roll each piece between the palms of your hands and flatten. Cover and let rest for 15-30 minutes.
  4. On a lightly floured surface, roll each disk to about 5 1/2 inches in diameter.
  5. Cook each tortilla in a frying pan on low-medium heat. Cook each side for one minute, or until lightly browned (If hear a searing sound when you place the tortilla on the frying pan, reduce the heat setting.)

Pico de Gallo (slightly adapted from here)

(approximately fills a 500 ml jar)

  • 300 g (about 3 roma tomatoes) tomatoes, finely diced
  • 140 g (about 1 small) red onion, finely diced
  • 1/2 fresh jalapeno pepper, seeded and finely chopped
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • handful of finely chopped fresh coriander
  1. Place a colander over a bowl. Place tomatoes in the colander, stir in the salt and let the tomatoes rest for at least two hours. Gently squeeze them (without mashing them) and spoon them out of the colander. (Do not discard the tomato water in the bowl below… it is good for you and quite yummy… drink it!)
  2. Mix in all the other ingredients.
  3. Serve at room temperature. (Will keep in the refrigerator for 5 days in a sealed container.)

Salsa Verde (slightly adapted from here)

(approximately fills a 500 ml jar)

  • 350 g tomatillos, coarsely chopped
  • 60 g (about 1/2 small) white onion, coursely chopped
  • a handful of cilantro, coarsely chopped
  • 1/2 fresh jalapeno pepper, seeded and coarsely chopped
  • 1 clove garlic, sliced
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • pepper to taste
  1. Using a food processor (or an immersion blender, like I do), process the first 5 ingredients until slightly chunky (not completely puréed).
  2. Transfer the mixture to a saucepan and mix in the salt, pepper and olive oil.
  3. Cook, uncovered,  over medium-high heat for 4-5 minutes, mixing occasionally.
  4. Serve at room temperature. (Will keep in the refrigerator for 5 days in a sealed container.)

Vidalia Onions and Sweet Peppers for Fajitas

(serves 6-8)

  • 1 vidalia onion
  • 3 sweet peppers (colours of your choice)
  • 2 tbsp avocado oil (or another high smoke point oil)
  • 1/2 tsp salt
  1. Thickly slice the onion and the peppers.
  2. Heat oil in a cast iron skillet (or stainless steel frying pan) over medium-high heat.
  3. Add vegetables and coat with oil. Cook, uncovered, on high heat, mixing occasionally until vegetables are just softened and their edges slightly browned.
  4. Season with salt and transfer to serving plate. Keep skillet for cooking the chicken.

Chicken Fajitas

(serves 6-8)

  • 4 chicken breasts
  • 2 tbsp avocado oil (or another high smoke point oil)
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • pepper to taste
  1. In a 375ºF preheated oven, convection bake chicken breasts for 30 minutes, flipping them halfway. They should be cooked through (180ºF on a meat thermometer). This step can be done up to a day in advance and stored in fridge.
  2. Cut baked chicken breasts into slices.
  3. When the onions and peppers have been cooked, add additional oil and allow it to heat up.
  4. Add the chicken slices and cook on high heat, stirring occasionally, until edges are browned and crispy. Mix in the salt at this step as well.
  5. When done, turn off heat, mix in lime juice, season with pepper and transfer the chicken to serving platter.

22 thoughts on “chicken fajitas with pico de gallo and salsa verde & homemade whole wheat tortilla

  1. Thank you Annika, for the link to my blog. You are so right, blogs are such an amazing source for learning and we can meet such nice people through them.
    I’m glad to see your version for the salsa, and in such an beautiful feast! You even make your own tortillas! Wow! 🙂

    Liked by 2 people

    1. It was my pleasure. I have to make this meal at least once a week… my kids and husband like it so much.. I am always sure to make extra salsa verde and pico de pallo… the two go so well with Indian food later on the week!

      Liked by 1 person

  2. Yummy Mexican food! I wished my mom wrote down her recipes for me, but I know it always ends up being a conversation that plays out with her concluding “well, it’s a bit of this and a bunch of that but not too much of this and it all depends on the freshness/quality/etc. of the ingredients”. In conclusion, no actual measurements. Lol

    Liked by 2 people

    1. Lol…. I went through the same thing…. I think some people carry recipes in their mind and think everyone else can do that too… start writing them down, whatever bits you can gather! Or just use my blog… haha!

      Liked by 1 person

  3. What a great post Annika. It all looks so delicious and made with love. Yes, I can tell by the way you describe it 🙂 I started blogging for the same reason as you did, my daughter said to me one day, how am I going to write down all your recipes.

    Liked by 2 people

  4. Annika, another beautifully written post and yummy recipes. You’re so clever to always make your own bread. I agree with you – it has been such a joy to record all my recipes and share them through my blog. It’s a wonderful thing.

    Liked by 2 people

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