Save to Pinterest There is nothing like colorful, sizzling chicken fajitas with tangy lime crema to bring everyone to the table in minutes and make weeknights feel celebratory. This Tex-Mex classic delivers tender marinated chicken, sautéed peppers and onions, all wrapped up in warm tortillas and brightened with a creamy citrus sauce. Perfect for anyone craving flavor without fuss.
I started making this when my kids were old enough to request taco night but wanted something extra. Now, it is our go-to quick dinner and always reminds me of summer evenings grilling outside.
Ingredients
- Chicken breasts: sliced thin this cuts cooking time and ensures every bite is coated in seasoning. Look for meat that is firm and pink without too much excess liquid.
- Olive oil: keeps the chicken juicy and helps brown everything just right. Extra virgin gives the best flavor.
- Red yellow and green bell peppers: pack sweetness and that signature fajita rainbow look. Choose glossy, firm peppers for the crunchiest results.
- Red onion: for sharp bite and a bit of color. Select onions that feel heavy and are free from soft spots.
- Garlic: fresh minced garlic will always give the punchiest flavor. Skip pre-minced versions if possible.
- Chili powder cumin smoked paprika oregano salt and black pepper: these classic Tex-Mex spices are deeply warming and create the craveable fajita taste. Try to grind your own cumin if you have a spice grinder, and use smoked paprika for that subtle barbecue note.
- Lime juice: brightens the whole dish and balances the richness. Squeeze fresh limes for best results.
- Sour cream: creates the signature tangy crema. Full fat is ideal for creaminess.
- Lime zest and extra juice: take the crema to another level of freshness.
- Fresh cilantro: adds a cooling herbal finish and a Mexican flavor touch. Look for perky leaves without blackening.
- Flour or corn tortillas: these are the classic fajita wrap. Warm them until soft and fragrant. For gluten-free, always pick corn and check the label for additives.
- Lime wedges and cilantro leaves for serving: add extra aroma and tableside flair.
Instructions
- Make the Spice Mix:
- Combine chili powder cumin smoked paprika oregano salt and black pepper in a small bowl. Stir very well to distribute the spices evenly. This becomes the flavor foundation for the entire recipe.
- Marinate the Chicken:
- Place sliced chicken in a large bowl. Drizzle with one tablespoon of olive oil. Sprinkle the prepared seasoning mix all over. Toss using tongs or clean hands until every strip is coated in the spice blend and oil. Let this sit while you prep the vegetables.
- Brown the Chicken:
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add chicken strips in a single layer and let them cook undisturbed for three minutes to allow browning. Stir occasionally and cook for another two to three minutes until chicken is cooked through and lightly golden. Transfer chicken to a plate and cover loosely to keep warm.
- Saute the Vegetables:
- In the same skillet without wiping it clean add sliced bell peppers and red onion. Cook over medium-high heat, stirring frequently. After about five minutes the onions should start to soften and the peppers get a little char. Add minced garlic and cook for one minute longer until fragrant.
- Finish with Lime and Chicken:
- Return chicken to skillet along with any juices. Squeeze the juice of one fresh lime all over the top and toss everything to combine thoroughly. Heat just until contents are evenly warmed through and glossy.
- Mix the Lime Crema:
- In a small bowl whisk together sour cream lime zest lime juice finely chopped cilantro and a small pinch of salt. Stir until completely smooth and taste for tartness and salt balance.
- Warm the Tortillas:
- While the skillet finishes cooking heat tortillas in a dry skillet for thirty seconds to a minute on each side or wrap them in foil and warm them in a low oven. They should be gently pliable and aromatic.
- Serve and Garnish:
- Pile the chicken fajita mixture into each tortilla. Top with a drizzle of lime crema fresh cilantro leaves and an extra squeeze of lime from wedges. Serve immediately for best texture and flavor.
Save to Pinterest This dish always transports me back to family game nights in our kitchen, where the sounds of sizzling chicken and the aroma of smoky spices let everyone know dinner was about to be their favorite. My go-to ingredient is a great smoked paprika as it makes everything taste just a bit fire-roasted.
Storage Tips
Leftover fajita mixture keeps in the fridge for up to three days in a tightly lidded container. Microwave or skillet reheat just until hot. Lime crema stays fresh for about three days when covered and chilled. Warm tortillas fresh at serving time to avoid them getting brittle from refrigeration.
Ingredient Substitutions
If you are short on chicken you can also use boneless thigh meat or even quick-cooking shrimp for a seafood twist. No sour cream Use plain Greek yogurt for a tangy and higher protein alternative. Swap in poblano peppers for a mild earthiness or use a yellow onion if red is out.
Serving Suggestions
Fajitas are craving-friendly alongside fluffy cilantro-lime rice, charred corn or a crunchy cabbage slaw. For a lighter touch, serve over a crisp romaine salad. Offer extra lime crema and hot sauce at the table so everyone can customize their wrap.
Cultural History
Chicken fajitas have roots in the cattle ranching traditions of Northern Mexico and South Texas, especially among vaqueros who cooked skirt steak over open fires. The chicken variation became popular in the US as a home-cook-friendly version and is now a Tex-Mex staple in homes and restaurants everywhere.
Save to Pinterest These chicken fajitas always get rave reviews and are perfect for busy weeknights or casual entertaining. Enjoy every juicy, zesty bite!