Smoky Chicken Fajitas with Charred Peppers and Lime Crema

Fajitas are the ultimate crowd-pleaser and this version takes them to the next level with a smoky Southwest spice blend and a bright, creamy lime crema. Tender chicken strips, charred bell peppers and onions, all wrapped in a warm, cheesy tortilla – it’s a flavor explosion in every bite.

Perfect for a quick weeknight dinner or a fun weekend meal, these fajitas come together in just 40 minutes. The lime crema adds a refreshing tang that balances the smoky spices beautifully. Serve with extra lime wedges and your favorite toppings for a customizable feast.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Remove seeds and white ribs from the red bell pepper, then thinly slice. Halve, peel and thinly slice the red onion. Zest and halve the lime; cut one half into wedges. Trim scallions and thinly slice, keeping greens and whites separate. Thinly slice chicken thighs into strips.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add onions, scallion whites and red bell pepper. Cook, tossing, for 7-8 minutes until softened and slightly caramelized. Season with salt and pepper.
3. Make the lime crema: In a small bowl, stir together sour cream, lime zest and a squeeze of lime juice. Add 2-3 tablespoons water to thin to a dressing-like consistency. Season with salt and pepper.
4. Add chicken strips and Southwest Spice Blend to the pan. Cook, tossing, for 4-5 minutes until chicken is cooked through. Season with salt and pepper.
5. While chicken cooks, lay tortillas in a single layer on a baking sheet. Sprinkle each with cheddar cheese. Bake for 1-2 minutes until cheese is melted. Watch carefully to avoid burning.
6. Fill each cheesy tortilla with the chicken and pepper mixture. Drizzle with lime crema and sprinkle with scallion greens. Serve with lime wedges.

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, boneless skinless chicken breast works well. Cook until no longer pink, about 5-6 minutes.

How do I make the lime crema dairy-free?

Use a dairy-free sour cream or plain yogurt alternative. The flavor will still be delicious.

Can I prep the vegetables ahead?

Absolutely! Slice the bell pepper, onion and scallions up to a day in advance and store in the fridge.