Spiced Chicken and Pepper Fajitas with Pico De Gallo and Lime Crema

These spiced chicken and pepper fajitas are a quick, easy and downright delicious dinner. Tangy spiced chicken meets tender strips of charred green pepper and onion, all piled into warm tortillas with plenty of Monterey Jack cheese, refreshing pico de gallo and cooling lime crema.

Set up all your toppings for a build-your-own fajita bar and let everyone dig in to DIY dinner deliciousness. It’s a fun, interactive meal that comes together in just one pan!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice the tomato. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Zest and quarter the lime. Halve, core and thinly slice the green pepper.
2. In a small bowl, combine the diced tomato, minced onion, a squeeze of lime juice, salt and pepper to make pico de gallo. In a separate small bowl, combine the sour cream with a squeeze of lime juice. Season with salt and pepper. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency to make lime crema.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced green pepper; cook until lightly browned and slightly softened, 2-3 minutes. Add the sliced onion; cook, stirring occasionally, until the veggies are browned and tender, 4-6 minutes. Stir in half the Southwest Spice Blend (you’ll use the rest in the next step) and a splash of water. Cook, stirring, until the veggies are coated and the water has mostly evaporated. Season with salt and pepper. Turn off the heat; transfer to a plate. Wipe out the pan.
4. Open the package of chicken and drain off any excess liquid. Heat a drizzle of oil in the pan used for the veggies over medium-high heat. Add the chicken and the remaining Southwest Spice Blend; cook, stirring frequently, until the chicken is browned, 3-5 minutes. Stir in the Tex-Mex paste, lime zest and a squeeze of lime juice until the chicken is coated and cooked through, 1-2 minutes. Taste and season with salt and pepper. Turn off the heat.
5. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas between plates and fill with the chicken and veggies. Top with the pico de gallo, Monterey Jack cheese and lime crema. Serve with any remaining lime wedges on the side. Tip: For a build-your-own fajita bar, serve the chicken, veggies, pico de gallo, Monterey Jack, lime crema and lime wedges in separate bowls or plates.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, pepper jack or a Mexican blend.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with extra veggies like bell peppers, onions and mushrooms or use a plant-based chicken substitute.

How do I store leftovers?

Store the chicken, veggies and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and veggies in a pan before serving.