Save This vibrant chicken fajita recipe brings the flavors of your favorite Tex-Mex restaurant right into your kitchen for a weeknight dinner everyone cheers for. Tender, spice-rubbed chicken and melty-soft bell peppers mingle under a blanket of zesty lime crema, making each bite a tangy, colorful fiesta in a tortilla. I reach for this dish on busy evenings because the skillet does almost all the work, and there is always something fresh and lively about that final squeeze of lime.
The combination of sizzling veggies and creamy, citrus-kissed sauce is pure comfort food with fresh flair. I first put this meal together on a hot summer night and was amazed by how quickly the whole house smelled like a festive gathering spot.
Ingredients
- Chicken breast: Best for lean, tender strips that cook up quickly opt for firm, plump pieces
- Olive oil: Brings body and helps toast the spices reach for extra virgin whenever possible
- Red, yellow, and green bell peppers: Add bright color and sweet flavor pick peppers that are glossy and feel heavy for their size
- Red onion: Offers sweetness and a bit of bite a firm, unblemished onion is your goal
- Garlic: Deepens the savoriness use bold, aromatic cloves for maximum flavor
- Chili powder, cumin, smoked paprika, dried oregano: Create that classic fajita warmth and depth go for fresh, fragrant spices for best results
- Salt and pepper: Wake up all the other flavors
- Lime juice: Both a marinade and a finishing touch choose limes that have smooth, slightly glossy skin and give a little when pressed
- Sour cream: Makes the crema silky and rich full-fat gives the best texture
- Lime zest and juice: Infuse the crema with freshness zest the lime first for ease
- Fresh cilantro: Gives the crema and fajitas a herby spark look for bright, leafy bunches
- Tortillas: The vessel for your fajitas go with soft corn for gluten-free needs or flour for chewier pockets
- Fresh cilantro and lime wedges: Beautiful and bright finishing touches
Instructions
- Mix the Spices:
- In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, and pepper. Blend with a spoon until the mixture looks uniform and the aroma is inviting. This will be the flavor backbone for the dish.
- Prep the Chicken:
- Add sliced chicken breast to a large bowl. Drizzle with olive oil and shower on the spice blend. Using tongs or very clean hands, toss until the chicken is thoroughly coated and glistening with seasoning on every piece.
- Brown the Chicken:
- Heat olive oil in a large skillet over medium-high until shimmering and just about to smoke. Add chicken in a single layer. Let cook for five to six minutes, occasionally stirring so the strips caramelize but remain juicy. The goal is golden edges without overcooking. Transfer chicken to a plate once cooked and keep warm.
- Sauté the Vegetables:
- In the same skillet, add peppers and onion, letting them sit undisturbed for a minute to get light charred spots. Sauté, stirring frequently, for five to seven minutes, until the peppers soften and the onions are melting and golden at the edges. Sprinkle in minced garlic and cook another minute, just until fragrant.
- Combine and Finish:
- Return the cooked chicken to the pepper and onion mix. Squeeze fresh lime juice over everything and toss well, making sure the lime steams up and melds all those bold flavors. Let this mixture heat together for another minute or two until everything is piping hot.
- Whip Up the Lime Crema:
- In a small bowl, whisk together sour cream, lime zest, lime juice, cilantro, and a pinch of salt. Mix until smooth and creamy with tiny flecks of green. This tangy dollop will balance every savory bite.
- Warm the Tortillas:
- Place tortillas in a dry skillet or wrap in foil and heat in a low oven until steamy and pliable. Warm tortillas make all the difference when building perfect fajitas.
- Assemble and Serve:
- Spoon the hot chicken and veggie mixture into tortillas. Top each with a generous drizzle of lime crema and scatter with cilantro leaves. Tuck in a wedge of lime on the side.
Save Red onions are my secret favorite ingredient here their sweetness after a quick sauté adds something special to each bite. My youngest always sneaks a slice before the fajitas are even built reminding me that simple, fresh flavors are often the most irresistible at the table.
Storage Tips
Refrigerate leftover chicken fajita filling in a covered container for up to three days. The lime crema keeps well separately in an airtight jar for almost a week. If making ahead, keep tortillas dry and separate to prevent sogginess and rewarm only what you need for best texture.
Ingredient Substitutions
Swap the chicken for sliced portobello mushrooms or canned black beans for a vegetarian twist. Greek yogurt works just as nicely as sour cream for the crema and adds even more tang. No smoked paprika on hand Try regular sweet paprika with a pinch of chipotle powder for that smoky flair.
Serving Suggestions
Offer the fajitas family style with bowls of shredded cheese avocado slices and crisp lettuce so everyone can build their own perfect taco. Serve alongside Mexican rice or grilled corn for a hearty spread. A pitcher of cold limeade or a frosty Mexican lager makes this meal feel like a summertime celebration year round.
Save 
A squeeze of lime and a handful of cilantro bring every bite together. Make this chicken fajita recipe your new weeknight winner!
Recipe FAQs
- → How do I keep chicken tender and juicy?
Slice chicken evenly and avoid overcooking. Marinating with oil and seasonings before quick sautéing also helps retain moisture.
- → Can I use Greek yogurt instead of sour cream for the lime crema?
Yes, Greek yogurt creates a lighter, tangy crema. Whisk in lime zest, juice, cilantro, and a pinch of salt for smooth consistency.
- → What’s the best way to char the peppers and onions?
Sauté over medium-high heat without overcrowding the pan until edges are softened and slightly caramelized for flavor depth.
- → Are corn tortillas necessary for a gluten-free meal?
Yes, using corn tortillas instead of flour ensures the dish remains gluten-free. Always check packaging for cross-contamination.
- → How can I increase the spice level?
Add sliced jalapeños or a pinch of cayenne pepper to the skillet along with the spice blend for more heat.
- → What pairs well with this meal?
Serve with Mexican lager, Sauvignon Blanc, simple rice, or crisp lettuce wraps for a lighter option.