Bright Tex-Mex skillet featuring strips of chicken, colorful peppers, onions, and zesty lime crema.
# What You Need:
→ Chicken Fajitas
01 - 1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
02 - 2 tablespoons olive oil
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 green bell pepper, thinly sliced
06 - 1 large red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 1/2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground black pepper
14 - Juice of 1 lime
→ Lime Crema
15 - 1/2 cup sour cream
16 - Zest and juice of 1 lime
17 - 1 tablespoon fresh cilantro, finely chopped
18 - Pinch of salt
→ To Serve
19 - 8 small flour or corn tortillas, warmed
20 - Fresh cilantro leaves, for garnish (optional)
21 - Lime wedges
# Directions:
01 - Combine chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper in a small bowl to form a uniform spice mix.
02 - Place sliced chicken in a large bowl. Drizzle with 1 tablespoon olive oil and add the prepared spice mixture. Toss until thoroughly coated.
03 - Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and sauté for 5 to 6 minutes, stirring occasionally, until lightly browned and cooked through. Transfer chicken to a plate and set aside.
04 - In the same skillet, add sliced bell peppers and red onion. Sauté for 5 to 7 minutes, stirring often, until they are softened and show slight charring at the edges. Stir in minced garlic and cook for 1 minute more.
05 - Return cooked chicken to the skillet with vegetables. Squeeze in the juice of 1 lime and toss to blend. Heat together for 1 to 2 minutes until warmed through.
06 - While chicken and vegetables cook, whisk together sour cream, lime zest, lime juice, chopped cilantro, and a pinch of salt in a small bowl until smooth and silky.
07 - Warm tortillas in a dry skillet over low heat or wrap in foil and heat in the oven until flexible and steaming.
08 - Assemble by filling each warm tortilla with chicken and vegetables. Drizzle with lime crema and garnish with fresh cilantro and lime wedges as desired.
