I came across the most delectable Green Goddess Bagel with Kale Pesto from The Delicious Life on Instagram the other day, and I was all, how do I get my hands on that?????? Which then turned into, how do I get me some of that in a way my family can eat??????? I continued to salivate, and it was then that I decided to paleo-ize this beauty. Bye-bye editorial calendar because this little delight is happening NOW. And, Spiriteds, we have Green Goddess Fajitas at our fingertips. But, please take a moment to salivate at those photos, then make that recipe, and finally, tell me if it’s good. Since we don’t eat bagels or cream cheese, I need you to report back. Although I see an almond milk version of cream cheese exists, so perhaps with a gluten-free bagel, I might savor a bite of my own.
I’ve seen the words “green” and “goddess” on various recipes around the Interwebs. So, I did a little research on Green Goddess in general, and discovered it is, amongst other things, the name for a type of ill-reviewed dressing from days of yore as well as slang for marijuana. We’ll not be referring to either. Basically, the stuff in this recipe is just…green and oh so succulent. While searching for the ingredients, I worried I wouldn’t find a green tomato. And then this happened:
ME: Do you have green tomatoes ever?
PRODUCE GUY: You mean, tomatillos?
PRODUCE GUY: They’re over here ma’am. Follow me, please.
To paraphrase Scrooged (in a Carol Kane voice), “Oh, Morgan. Nigh’ nigh’, poor Morgan.” Spiriteds, I had NO IDEA there were green tomatoes or tomatillos or anything like that in my grocery store!!!! They look like super-small cabbages, tucked up on the top shelf in the refrigerated part of the produce section. I kept expecting a mini Cabbage Patch doll to jump out at me. In spite of walking by tomatillos every week, I have never paid the slightest bit of attention to them. But, hello, and how are you, tomatillos, we’ll be doing business together in the future.
If you haven’t tried a tomatillo, then please do. They are worth every bite. The sweet, succulent flavor is a reminder that spring is around the corner. Just sink your teeth in and let me know your thoughts. I, for one, am hooked.
You may be wondering, how does one go about preparing such flavorful awesomeness? In a word? Layer. First prepare these Green Goddess Fajitas by layering the butterhead lettuce leaves with the pieces of kale. Then add the diced avocado, slices of tomatillo, cucumber, and red onion (because not everything has to be green – this fajita is still Goddess all the way). I found it easier to halve the cucumbers and thinly slice the onion (rather than dice it). But these are strictly personal preferences. It may also depend on how large or sturdy your butterhead lettuce is. I bought butterhead lettuce at Costco, and it was PERFECT for this recipe.
For the topping, I chose a peppered drizzle (also not green, but super delish). It’s a variation from the peppered drizzle used in Loaded Shrimp Tacos. However, today’s recipe is a little different (re: easier). We aren’t sautéing anything, so it’s just olive oil, a pinch of salt, and cracked pepper.
If you want to stay in the spirit of all things green, then here are a few dips that might strike your fancy. There is, of course, Avocado Pesto with Garlic and Fresh Cilantro, which will never give you up or let you down. May I also highly suggest Lemon Avocado Dip, which is perfect with just about any food in the world? This is the one K-Hubs and I picked, and it left us speechless as we literally buried our faces in our fajitas!
Suffice it to say, however you dress your Green Goddess Fajitas, you can’t go wrong. They’re everything a person could dream of in a paleo fajita. Speaking of dreams, I’m pretty sure I dreamed about that Green Goddess bagel.
As for these? Well, truth be told, I’ve been daydreaming about them ever since I brought home those green tomatoes. Err, tomatillos.
- 6 butterhead lettuce leaves
- 6-9 pieces kale (about ½ of one leaf)
- 5 cucumber slices, halved
- 3 slices sliced red onion, halved
- 1 tomatillo, thinly sliced
- ½ avocado, diced
- 2 tablespoons olive oil
- 1 pinch sea salt
- pepper as desired
- For each fajita, overlap two lettuce leaves (stemmed ends overlapping) and top with 2-3 kale pieces.
- Add 3 cucumber halves, 3 sliced onion halves, 1-2 tomatillo slices, and 2-3 tablespoons diced avocado.
- In a separate jar, combine olive oil, salt, and pepper. Then drizzle lightly over each fajita.
- Serve immediately.
- Add more pepper as desired.