Green Goddess Fajitas

Green Goddess Fajitas are a succulent, delicious way to enjoy your greens. From butterhead lettuce and kale to tomatillos and cucumbers, this number is anything but boring! Drizzle a salt and pepper oil dressing over the avocado or make a dip to slather on instead. {Paleo}

I came across the most delectable Green Goddess Bagel with Kale Pesto from The Delicious Life on Instagram, 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.

I’ve seen the words “green” and “goddess” on various recipes around the Internetwebs. 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?
ME:…Yes?
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 in a container 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.

Green Goddess Fajita ingredients

• Lettuce: I like butterhead lettuce for its flavor, but I will say it’s a bit messy in this recipe because the leaves are small. I usually eat my fajitas over a plate and keep a fork or spoon nearby. Alternatives include collards, romaine lettuce, or iceberg lettuce
• Kale. Stems removed and cut into rough pieces.
• Cucumbers. Thinly sliced and cut in half.
• Red onion. Sliced and then halved.
• Tomatillos. Peeled, rinsed thoroughly to remove sticky residue, and sliced.
• Avocado. Sliced or mashed.
• Dressing: olive oil, sea salt, and coarse black pepper.

NOTE: Each of these ingredients can be powerfully flavorful on their own. If the flavor is too strong, and you don’t need your fajitas to be officially raw, then consider sautéing the kale for about a minute in coconut oil. You can roast the tomatillos for a few minutes or sauté them, as well. Same goes for the red onion.

How to assemble your fajitas

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.

Tasty fajita add-ons

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!

These add-ons are also great if you like the raw, crunchy fajita flavor but want to cut some of the bitterness of the greens. These dip/pesto options offset the bitter veggie flavor quite nicely.

What about leftovers?

Since you might end up with a few leftovers from your fajitas, below are tasty recipes that use the greens we’ve got going here!

Kale

• Chicken Kale Stir-Fry
• The Perfect Crispy Kale Chip Recipe

Cucumber

• Cucumber Pico De Gallo
• Green Apple Ginger Juice

Tomatillos

• Roasted Salsa Verde

Avocado

• Lemon Avocado Dip {Vegan and Paleo}
• Chicken Avocado Collard Wraps

Enjoy, Spiriteds! As always, thanks for stopping by! I’m glad you’re here! 💚

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