Save This vibrant chicken fajitas recipe offers a fresh Tex-Mex dinner that comes together in just forty minutes. The combination of juicy chicken, sautéed peppers, and onions is both colorful and delicious, especially when topped with a cool, tangy lime crema. Every bite bursts with flavor, making this a favorite weeknight meal in my home.
I remember throwing this together on a busy weeknight and being amazed at how everyone cleaned their plates. Now it is the go-to dinner for both quick weeknights and casual gatherings.
Ingredients
- Boneless skinless chicken breasts: sliced thin for fast, even cooking and tender strips
- Olive oil: brings a subtle richness and helps the spices stick to the chicken
- Red yellow and green bell peppers: bring color sweetness and crunch look for firm glossy peppers
- Large red onion: sharp and slightly sweet once sautéed select one with vibrant skin and no bruising
- Garlic: minced for savory depth fresh cloves are best for robust flavor
- Chili powder: adds classic Tex-Mex warmth opt for a fresh blend for best flavor
- Ground cumin: gives earthy smokiness pick a brand where the smell is strong and pungent
- Smoked paprika: layers on gentle smoky notes choose Spanish for vivid color
- Dried oregano: enhances the savory notes use Mexican oregano if you find it
- Salt and ground black pepper: bring all flavors into balance always use freshly cracked pepper
- Lime juice: adds acidity and brightness always use fresh limes for zing
- Sour cream: forms the base of the lime crema delivering a tangy smoothness
- Lime zest and juice: in the crema for concentrated lime flavor
- Fresh cilantro: adds bright herbal notes pick leaves with no yellowing
- Tortillas: serve as the soft vessel for the filling warm them for best texture
- Optional cilantro leaves and lime wedges: for garnish and extra freshness
Instructions
- Mix the Spice Blend:
- In a small bowl combine chili powder cumin smoked paprika oregano salt and pepper until evenly mixed This aromatic blend will give your chicken depth and warmth
- Season the Chicken:
- Place the sliced chicken into a large bowl Drizzle with half the olive oil and sprinkle with your homemade spice blend Toss thoroughly to coat every piece so that the flavors soak in as the chicken cooks
- Sear the Chicken:
- Heat the remaining olive oil in a large skillet over medium-high heat Arrange chicken strips in a single layer Sear for about five to six minutes stirring now and then until each strip turns golden and is cooked through Remove chicken from the skillet and keep it warm
- Sauté the Vegetables:
- Add all bell peppers and red onion to the same skillet The flavor left behind from the chicken gets picked up by the veggies Sauté for five to seven minutes stirring often until they are softer and have a bit of char around the edges This caramelization makes everything taste better Add garlic for the final minute to avoid burning but bring out its fragrance
- Finish the Fajita Mixture:
- Return the seared chicken to the skillet with the softened veggies Squeeze the juice of one lime over everything Toss gently to combine and heat for another one to two minutes until everything melds and is piping hot
- Prepare the Lime Crema:
- In a small bowl use a whisk to blend together sour cream lime zest lime juice chopped cilantro and a pinch of salt Stir until smooth and creamy The coolness of this crema balances all the spice in the fajitas
- Warm the Tortillas:
- Place tortillas in a dry skillet for about a minute per side turning until soft and steamy For a group you can wrap them in foil and warm in the oven at a low temperature
- Assemble and Serve:
- Pile the sizzling chicken and vegetables inside warmed tortillas Drizzle each with a spoonful of lime crema Garnish with fresh cilantro leaves and add lime wedges for squeezing Enjoy them right away while they are hot and fragrant
Save I get the most excited about the lime zest in the crema It takes the tang to another level and has become the secret that makes guests rave about these fajitas. My kids always ask for extra crema to dip their veggies too.
Storage Tips
Store leftover chicken fajita filling and lime crema separately in airtight containers in the refrigerator The filling will last up to four days Lime crema holds up for about three days. Warm leftover mixture in a skillet over low heat to preserve the texture of peppers. Freeze only the chicken and veggie mixture if you want a make-ahead meal Tortillas and crema are best fresh
Ingredient Substitutions
Swap out chicken for boneless skinless thighs if you want juicier and richer flavor. Try Greek yogurt instead of sour cream to lighten the crema and add protein. If you are out of smoked paprika use regular paprika plus a dash of chipotle powder for heat
Serving Suggestions
Serve alongside black beans or cilantro rice for a fuller meal. Offer toppings like shredded cheese diced avocado or pickled jalapenos for a fajita bar. For a lighter spin spoon filling over a bed of mixed greens and skip the tortillas
Save 
My friends now request these fajitas every time there is a casual dinner party Years ago my youngest would not eat peppers but loved them hidden in these sizzling wraps
Recipe FAQs
- → How can I make this dairy-free?
Substitute dairy-free yogurt or sour cream for the lime crema, and ensure tortillas are dairy-free.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and add extra juiciness to the dish.
- → What's the best way to warm tortillas?
Heat them in a dry skillet for a few seconds each side, or wrap in foil and warm in the oven.
- → How do I add more heat?
Include sliced jalapeños with the peppers or a pinch of cayenne pepper in the spice mix for extra kick.
- → Is this suitable for meal prep?
Yes, cook the components ahead, store them separately, and assemble just before serving for best texture.
- → Can I serve this without tortillas?
Absolutely—use lettuce leaves for a low-carb wrap or serve over rice or greens for a bowl option.