Kinda Everything: Daily Life + Design

Happy Cinco de Mayo, friends! And it’s also Taco Tuesday! In this household, Taco Tuesday is basically a weekly holiday. We’d normally go out, but with our crazy schedules we’re keeping it cozy and making our own Mexican-inspired feast at home. Normally my fiancé is the chef for this dish, BUT he’s a little buried in work, so it’s all on me tonight… eeek!

On the menu: sheet pan chicken with warm corn tortillas. (Check out recipe below) Simple, easy, and hopefully edible. We’ll probably do a proper celebration this weekend with palomas and margs at one of the four different Mexican restaurants we rotate through. I know, I know—four is a lot of Mexican, but honestly? No regrets.

It’s actually kind of perfect, because our very first date was at a Mexican restaurant. I’ll admit, I picked the spot even though his dating profile said he knows where all the best Mexican places are. I really should’ve just let him choose that night. Who knew that first date would turn us into queso-crossed lovers?

I knew he was the one when he grabbed the straw and took a sip of the queso—mostly as a joke, but I swear in that moment I just knew: this is my forever taco partner. Now go grab your sombrero and have a Margarita for me!

Recipe for Sheet Pan Chicken:

2lbs boneless chicken breasts

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

1 onion

1.5oz fajita seasoning packet

1/4 cup of extra virgin olive oil

1 lime juiced

corn tortillas (or flour)

Preheat oven to 400 degrees, Cut up chicken,peppers, and onion into lengthwise slices and place in a large bowl. Add Fajita seasoning packet, olive oil, and lime juice. Mix until all are evenly covered.

Then place mix in a glass baking dish and spread chicken and veggies out in a single layer in the dish. bake for 20 mins or until chicken reaches internal temp of 165 degrees.