Save Chicken fajitas with lime crema are my go-to easy weeknight dinner whenever we want something fast yet truly special. Colorful strips of sautéed peppers and onions mingle with juicy spice-rubbed chicken all wrapped in warm tortillas and crowned with creamy citrusy lime sauce. It never fails to brighten up any table and gets gobbled up in minutes.
When I first made this for a potluck I watched the skillet empty long before anything else. Now it is a staple I make when we want a dinner full of color and flavor without a big fuss.
Ingredients
- Chicken breasts: sliced thin for quick even cooking ensures juicy bites
- Olive oil: for a golden sear and rich texture use a fruity fresh one if possible
- Bell peppers: in red yellow and green for color crunch and a sweet bite choose firm glossy peppers with unblemished skins
- Red onion: for a bit of sharpness and lovely caramelization
- Garlic: adds warmth and depth look for firm plump cloves
- Chili powder: gives signature Tex-Mex kick try ancho or chipotle if you want smoky notes
- Ground cumin: deepens flavor and feels so comforting buy whole seeds and toast them for even more aroma
- Smoked paprika: for that lush earthy undertone always try to use Spanish smoked paprika for the richest taste
- Dried oregano: rounds out the spices with herbaceous zing select bright green flakes with a fresh scent
- Salt and black pepper: balance and sharpen all the flavors
- Lime juice: floods the dish with brightness use juicy limes that yield a little with gentle pressure
- Sour cream: is the cooling base of your crema opt for thick tangy sour cream
- Lime zest and juice: in the crema punch up the tang be sure to zest before juicing for best results
- Fresh cilantro: adds freshness and a burst of color pick perky fragrant leaves with no yellowing
- Tortillas: flour or corn pick fresh ones that are pliable without cracks
- Fresh cilantro leaves and lime wedges: for garnish
Instructions
- Mix the Spice Blend:
- Combine your chili powder ground cumin smoked paprika dried oregano salt and pepper in a small bowl making sure everything is evenly mixed for perfect seasoning in every bite
- Season the Chicken:
- Place your chicken strips in a large bowl Drizzle with half of the olive oil and sprinkle all the spice blend on top Toss really well using your hands or tongs so every strip is coated
- Brown the Chicken:
- Heat the rest of the olive oil in a large skillet over medium-high You want the oil hot but not smoking Add the seasoned chicken and let it sear for five to six minutes stirring every so often The edges should turn golden and the inside should just reach doneness Remove to a plate and cover to keep warm
- Sauté the Vegetables:
- In the same pan add all your sliced bell peppers and red onion Cook for five to seven minutes Stir often so nothing burns but allow the edges to pick up some char This brings out natural sweetness Add the minced garlic during the last minute to avoid burning and let it become fragrant
- Finish the Filling:
- Return your cooked chicken and any juices to the pan with the veggies Squeeze the juice of one lime directly over everything Toss it well so every piece is glossy and evenly mixed Heat for another couple minutes until warm through
- Make the Lime Crema:
- While the skillet finishes combine sour cream lime zest lime juice chopped cilantro and a pinch of salt in a small bowl Whisk until smooth and silky Taste and adjust salt or lime if desired
- Warm the Tortillas:
- Gently heat your tortillas either in a dry skillet for a few seconds each side or wrap in foil and pop them in a warm oven until soft and steamy
- Assemble and Garnish:
- Spoon the chicken and pepper mixture into your warm tortillas Top with a generous drizzle of lime crema Add more cilantro and extra lime wedges if you like a punchier finish Serve immediately for maximum freshness
Save My favorite ingredient is the fresh cilantro I reach for every time I want a pop of flavor It reminds me of late summer suppers when we would grab handfuls from the garden and sprinkle them on everything This dish always brings me back to those sunlit family patio meals
Storage Tips
Leftover fajita filling should go in an airtight container and keep up to three days in the fridge Lime crema is best stored separately and will last about two days Always reheat the chicken and veggies gently in a skillet so they stay tender and do not dry out
Ingredient Substitutions
If you prefer thighs swap them for the breast strips for richer results To keep it dairy free try a plant-based yogurt in your crema Red or yellow onions work if you cannot find red and any combo of bell peppers adds beautiful contrast Though homemade seasoning is best you can use a good quality store-bought fajita mix in a pinch
Serving Suggestions
Serve alongside black beans or Mexican rice for a heartier spread For a lighter meal pile everything over crisp romaine for a fajita salad The lime crema is also fantastic over grilled shrimp or roasted vegetables so make extra
Cultural and Historical Context
Fajitas trace their roots to the ranching culture of southern Texas and northern Mexico Historically the butchers gave the least tender cuts and skirt steak to cowboys who often grilled the meat over open flames and wrapped it in tortillas With time restaurants turned this humble meal into the sizzling skillet presentation everyone loves Today chicken remains one of the most popular modern riffs
Save Cooking up these chicken fajitas with lime crema feels like a little celebration every time The way the zesty crema mingles with caramelized veggies and juicy chicken in warm tortillas keeps people coming back for seconds Sometimes I add extra peppers or a squeeze more lime so it tastes just the way we like it That is what makes this dish so enduring and comforting at my table
Common Recipe Questions
- → What cuts of chicken work best for fajitas?
Boneless, skinless chicken breasts or thighs sliced into thin strips provide tender, flavorful results and cook quickly in a skillet.
- → How do you keep chicken strips moist while sautéing?
Toss chicken with oil and seasonings before cooking, use medium-high heat, and avoid overcooking. Remove from skillet once just cooked through.
- → Can lime crema be made ahead?
Yes, lime crema can be prepared in advance and refrigerated. Stir before serving for best consistency and flavor.
- → Are there gluten-free options?
Use corn tortillas instead of flour to keep the dish gluten-free. Always check packaging for possible cross-contamination.
- → What other toppings pair well?
Try adding sliced jalapeños, shredded lettuce, diced tomatoes, avocado, or extra cilantro for extra flavor and texture.