Spicy Chicken Fajitas with Bell Peppers and Lime Crema

Fajitas are a classic Tex-Mex favorite that never goes out of style. This version features juicy chicken strips, lightly charred bell peppers and onions, all wrapped in a warm flour tortilla with melted cheddar cheese. A tangy lime crema and quick-pickled jalapeño add brightness and heat.

Perfect for a busy weeknight, these fajitas come together in about 40 minutes. The key is getting a good sear on the chicken and vegetables for that authentic fajita flavor. Serve with extra lime wedges for a fresh finish.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat to 400°F. Wash and dry all produce. Halve, peel and thinly slice the onion. Halve, core and thinly slice the bell pepper into strips. Thinly slice the jalapeño into rounds, removing ribs and seeds for less heat. Zest the lime, then cut it into quarters.
2. In a small bowl, combine the sliced jalapeño and the juice from 2 lime wedges. Set aside to pickle while you prepare the rest.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the onion, bell pepper and half the Southwest spice blend. Cook, stirring, until softened and lightly charred, about 4-5 minutes. Season with salt and pepper. Transfer to a plate and set aside.
4. In another small bowl, mix the sour cream, a squeeze of lime juice and lime zest to taste. Add water 1 teaspoon at a time until the mixture is drizzling consistency. Season with salt and pepper.
5. Pat the chicken dry with paper towels and thinly slice into strips. Season with salt and pepper. Heat another 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, about 2-3 minutes. Return the cooked vegetables to the pan and add the remaining Southwest spice blend. Cook until the chicken is cooked through, 2-3 minutes more.
6. Place the tortillas on a baking sheet in a single layer. Sprinkle evenly with shredded cheddar. Bake until the cheese is melted, 1-2 minutes. Do not overbake; the tortillas should remain soft.
7. Divide the chicken mixture among the tortillas. Drizzle with the lime crema and top with pickled jalapeño to taste. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or directly over a gas flame before filling.

How can I make this dairy-free?

Use dairy-free sour cream and shredded vegan cheddar cheese. The rest of the ingredients are naturally dairy-free.

Can I prepare the components ahead of time?

Absolutely. You can slice the vegetables and chicken, make the crema and pickle the jalapeño up to a day in advance. Store separately in the fridge.