Chicken Fajitas Lime Crema (Print View)

Skillet-seared chicken, peppers, and onions with tangy lime crema served in warm tortillas.

# What You'll Need:

→ Chicken Fajitas

01 - 1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
02 - 2 tablespoons olive oil
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 green bell pepper, thinly sliced
06 - 1 large red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 1/2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground black pepper
14 - Juice of 1 lime

→ Lime Crema

15 - 1/2 cup sour cream
16 - Zest and juice of 1 lime
17 - 1 tablespoon fresh cilantro, finely chopped
18 - Pinch of salt

→ For Serving

19 - 8 small flour or corn tortillas, warmed
20 - Fresh cilantro leaves (optional)
21 - Lime wedges

# How To Make It:

01 - In a small bowl, thoroughly combine chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
02 - Place sliced chicken in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle the spice blend over the meat. Toss until chicken is evenly coated.
03 - Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken strips, cooking for 5 to 6 minutes until golden and cooked through. Transfer chicken to a plate and set aside.
04 - Using the same skillet, add red, yellow, and green bell peppers along with the red onion. Sauté for 5 to 7 minutes, stirring often, until vegetables soften and begin to char. Add minced garlic and cook for 1 additional minute.
05 - Return chicken to the skillet with the vegetables. Squeeze lime juice over the contents and toss to mix. Heat for 1 to 2 minutes until everything is hot.
06 - While the skillet cooks, whisk sour cream, lime zest, lime juice, chopped cilantro, and a pinch of salt in a small bowl until smooth.
07 - Warm tortillas in a dry skillet or wrapped in foil in the oven until pliable.
08 - Spoon chicken and vegetable mixture onto warm tortillas. Drizzle with lime crema and garnish with fresh cilantro leaves and lime wedges as desired.

# Expert Insights:

01 -
  • Uses basic pantry spices and everyday fresh produce
  • Ready to eat in under 45 minutes start to finish
  • Naturally gluten-free if you choose corn tortillas
  • Customizable heat level and toppings for every palate
  • The combination of sizzling veggies and creamy, citrus-kissed sauce is pure comfort food with fresh flair
02 -
  • This recipe makes for a naturally gluten-free dinner when you choose corn tortillas
  • Meal prep friendly since the seasoned chicken and veggies stay juicy for days
  • The lime crema can last in the fridge for several meals of leftovers
03 -
  • Always toast your spices before adding the chicken to extract essential oils and deepen the base flavor
  • Do not overcrowd the pan when browning the chicken work in batches if necessary to avoid steaming
  • Warm tortillas just before serving for the most pliable and flavorful wraps
  • I learned the magic of lime zest by accident and now I always add an extra sprinkle to the crema right before serving as it brightens up everything
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