Honestly, this fajita bowl makes it feel like fiesta time anytime. No joke—you could eat this every single day and never get sick of it. And that avocado crema? I’d happily eat it straight with a spoon. Obsessed doesn’t even cover it.
Yesterday, I was fantasizing about a traffic-free LA trip (dreamy, right?), and today? We’re taking a detour to Mexico. My kitchen basically turned into a full-blown Mexican fiesta—and it was amazing. The only things missing were those margaritas (Jessica, these look incredible) and those adorable little drink umbrellas. I’ve loved those since I was a kid—I’d beg my mom to buy them. Anyone else obsessed? When I was twelve, I made her order a bulk pack (like, a hundred of them) for my birthday party. I’d stick them in my lemonade, and let’s be real… I’d still do it today if I had them.
Oh, and those classic straw hats you see in Mexico? (At least, I think they wear them there—I’ve never actually been. Unless you count my kitchen fiesta the other day.)
You know what’s amazing about cooking? It’s like traveling through food. Thai, Chinese, and Indian are some of my favorites, but these fajita bowls? Next-level fun. Probably because Mexico sounds perfect right now—sun, beaches, mariachi bands, and 80-degree weather (yep, there’s a theme here). Plus, red peppers, chipotle, limes, avocados, and rice? Pure happiness in a bowl. (Didn’t mean to ramble, but this bowl is just too good to stop.)
Okay, no judging—but I had Kenny Chesney’s Beer In Mexico and When the Sun Goes Down on repeat. For, like, three hours. Three glorious hours in Mexico… er, my kitchen.
Tell me I’m not alone here. You blast country music while elbow-deep in chicken, avocado, and rice, right? And don’t even say you don’t like country—they sing about beaches, sunshine, and how awesome Nashville is. Fine, go ahead, laugh at me.
Anyway, Thursday is the day for a mini fiesta. We need something to power through to Friday, right? The best part? These bowls come together fast, and you probably have most ingredients already—chicken, avocados, bell peppers, rice, limes, and chipotle are always stocked in our house.
Always. Running out? A tragedy.
The flavors? Insane. So many, and they work so well together. And the textures? Crunchy veggies, soft rice, silky crema… So good. All this talk is making me want to relive the whole bowl (music included). Don’t let the long recipe scare you—it’s mostly just the chicken spice mix. Shortcut? Use store-bought fajita seasoning. But homemade? Way better.
