Tired of the ‘hum drum’ rotation of pasta, potatoes, rice and quinoa…I decided to switch up our dinner for something that everyone could make their own…Barbecued Chicken Fajitas.
Fajitas are fun because everyone can make up their own unique creation.
With a simple base of marinated chicken…the fixings were a ‘mix match’ of summer offerings…guacamole, corn salad, salsa, lettuce, and cheddar cheese (Daiya Cheddar Style Shreds if you have a dairy allergy)…
were some of the toppings I had on hand…
to add to the barbecued chicken and warmed up tortillas. (microwaved on high for 25 seconds covered with paper towel)
With a side salad and nacho chips with salsa…the boys, my mom, sister-in-law and I were all set to create our ‘masterpieces’!
As I had set out grated cheddar cheese as an option (Michael has a dairy allergy)…Michael was the first to put together his fajita in order to eliminate any cross-contamination of the cheese with the other toppings.
Michael opted for the simplicity of just lettuce and salsa.
If food allergens are present at a meal…I always have the rule that Michael serves himself first. Good thing…in this case, with the cheddar cheese…it was amazing how quickly everything seemed to get cross-contaminated with ‘bits of cheese’.
I misjudged the appetites of these growing boys as Michael would have loved to have had another fajita…lesson learned.
The recipe for the marinade for the chicken comes from The Globe and Mail from May 16, 2012…Grilled Chicken Tacos. Click here for the recipe.
Using boneless, skinless chicken thighs was a nice change…better priced too!
Everyone enjoyed the fun of putting together their own Barbecued Chicken Fajita!
The beauty of fajitas is the many varieties of toppings that one can come up with…what are your favourite toppings?