Spicy Chicken Fajitas with Bell Pepper, Lime Crema and Pickled Jalapeño

Fajitas are a timeless Tex-Mex favorite and this version delivers all the classic flavors with a fiery twist. Strips of chicken are seared until golden, then tossed with lightly charred bell pepper and red onion. The real star is the tangy lime crema and quick-pickled jalapeño, which add brightness and heat.

Everything comes together in under 30 minutes, making it perfect for busy weeknights. Serve the filling in warm flour tortillas topped with melted cheddar cheese and a dollop of crema. It’s a satisfying meal that’s sure to become a regular in your dinner rotation.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C) and adjust rack to middle position. Wash and dry all produce. Core, deseed and thinly slice the bell pepper. Halve, peel and thinly slice the red onion. Slice the jalapeño into thin rounds and place in a small bowl (remove ribs and seeds for less heat). Zest ½ teaspoon zest from the lime, then quarter the lime.
2. Squeeze juice from 2 lime wedges into the bowl with the jalapeño; toss to coat. Set aside. Heat a drizzle of oil in a large pan over medium-high heat. Add the onion, bell pepper and 1 teaspoon Southwest Spice (you’ll use more later). Cook, stirring, until softened and lightly charred, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
3. In another small bowl, combine the sour cream, lime zest and a squeeze of lime juice. Stir in enough water to give the mixture a drizzling consistency. Season with salt and pepper.
4. Slice the chicken into strips; season with salt and pepper. Heat a large drizzle of oil in the same pan over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned, 2-4 minutes. Toss in the cooked veggies and another 1 teaspoon Southwest Spice (you’ll have a little left over). Continue cooking until the chicken is browned and cooked through, 2-3 minutes more.
5. Meanwhile, place the tortillas on a baking sheet in a single layer and sprinkle evenly with the cheddar cheese. Bake until the cheese has melted, 1-2 minutes. Tip: Don’t let them sit in the oven too long-the tortillas should be soft, not crisp.
6. Divide the chicken and veggie mixture among the tortillas. Dollop with the crema and scatter pickled jalapeño over to taste. Serve with any remaining lime wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with beef strips, shrimp or even tofu. Adjust cooking times accordingly.

How do I store leftovers?

Store the chicken-veggie mixture and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the mixture in a pan and assemble fresh tortillas.

Can I make the pickled jalapeño ahead of time?

Absolutely! The pickled jalapeño can be made a day in advance and stored in the refrigerator. It will keep for up to a week.