Save to Pinterest Chicken fajitas with lime crema are my go-to Tex-Mex skillet dinner for busy nights when I want something that feels both fresh and hearty. The sizzling chicken, sweet peppers, and creamy tang of lime are an unbeatable combination. Everything comes together in one pan, making the kitchen cleanup a breeze.
The first time I served these, my entire family polished off the skillet so quickly I barely had time to sit down. Now it is our game night staple and the kids never get tired of the playful toppings.
Ingredients
- Boneless skinless chicken breasts: tender and quick-cooking try to select pieces with as little fat as possible for easy slicing
- Olive oil: gives a silky finish to both chicken and vegetables choose a high-quality extra virgin for the best flavor
- Red yellow and green bell peppers: provide natural sweetness and vibrant color look for firm peppers with shiny skin
- Large red onion: adds sharp savoriness choose one that feels heavy for its size
- Garlic: for aromatic depth freshly minced tastes best
- Chili powder: smoky mild heat use a pure blend without additives if possible
- Ground cumin: earthy warmth a staple in Tex-Mex spice mixes
- Smoked paprika: for subtle woodsy notes opt for Spanish if available
- Dried oregano: herbal contrast try to use Mexican oregano for extra authenticity
- Salt: to balance and enhance all the flavors use sea salt or kosher for best control
- Ground black pepper: for a touch of heat freshly cracked always has more character
- Lime: adds brightness and lifts all the flavors pick one that is heavy and slightly soft
- Sour cream: for the lime crema luscious and cooling use full-fat for creaminess
- Lime zest and juice: bring zing to the crema use a microplane for easy zesting
- Fresh cilantro: brightens both the mixture and the crema look for unblemished leaves
- Small flour or corn tortillas: soft base for serving look for pliable fresh packs
- Fresh cilantro leaves and lime wedges: optional but add a final hit of color and tang
Instructions
- Season the Chicken:
- Mix chili powder cumin smoked paprika oregano salt and black pepper in a small bowl. Place sliced chicken in a large bowl. Drizzle with half the olive oil. Sprinkle seasoning over and toss vigorously until every strip is coated. Do not rush this step as thorough seasoning is key to big flavor.
- Sear the Chicken:
- Heat a large skillet over medium-high and swirl in the remaining olive oil. When hot and shimmering add chicken in a single layer. Sear for about five to six minutes stirring just enough to brown evenly but keep the chicken juicy. Remove the chicken from the skillet right when it is cooked through and set aside on a plate. Resting the chicken before adding it back keeps it tender.
- Sauté the Vegetables:
- In the same skillet toss in the sliced peppers and onion. Cook for five to seven minutes on medium-high stirring frequently until everything is soft and slightly charred around the edges. This step caramelizes the vegetables and builds deep savory notes. Stir in the minced garlic and cook just one minute more until fragrant but not browned.
- Combine Chicken and Finish with Lime:
- Return the cooked chicken plus any juices to the skillet. Squeeze lime juice over everything and toss until well combined. Let the mixture warm together for one to two minutes so flavors marry but vegetables do not lose their bite.
- Make the Lime Crema:
- In a small bowl whisk together sour cream lime zest juice chopped cilantro and a pinch of salt. Whisk until silky smooth. The crema should taste fresh and lively with enough citrus and salt to contrast the smoky chicken.
- Warm the Tortillas:
- Heat tortillas one by one in a dry skillet or wrap in foil and place in a low oven. Warming is essential to keep tortillas soft and make them pliable for folding.
- Assemble and Serve:
- Spoon chicken and vegetables into warm tortillas. Drizzle each with the lime crema. Finish with fresh cilantro and an extra squeeze of lime if desired. Serve immediately while sizzling hot.
Save to Pinterest Smoked paprika is my absolute favorite in this dish. Its deep woodsy flavor reminds me of open-flame cooking and it sets these fajitas apart from anything I have had at a restaurant. One summer we hosted a fajita night for neighbors and it turned into a make-your-own assembly line which remains one of my happiest kitchen memories.
Storage Tips
Leftovers store well in an airtight container in the refrigerator for up to three days. Keep the fajita mixture and lime crema separate if possible. Reheat chicken and veggies in a hot skillet just to warm through then add crema and tortillas fresh each time.
Ingredient Substitutions
Chicken thighs can stand in for chicken breasts if you want a richer bite. Replace peppers or onions with whatever vegetables you have on hand such as zucchini or mushrooms. Greek yogurt works beautifully in the crema for tang and a protein boost. If you are dairy-free try using a vegan sour cream alternative with a squeeze of extra lime.
Serving Suggestions
Pile the fajitas into warmed tortillas and add extras such as avocado slices fresh jalapeños shredded lettuce or cotija cheese. For a lighter meal serve over lettuce cups or atop a bowl of rice. Pairing with a simple bean salad or elote street corn makes the meal feel festive and complete.
Cultural and Seasonal Context
Chicken fajitas trace their roots to Tex-Mex cuisine developed by Mexican ranch workers in Texas using quick-cooked meats and vibrant seasoning. Today fajitas are a weeknight favorite thanks to their simplicity and strong flavors. During summer take advantage of peak bell pepper season for the sweetest strip and add grilled corn for a colorful twist. In colder months swap in roasted root veggies for extra heartiness.
Save to Pinterest You can freeze the cooked chicken fajita mixture in a zip-top bag for up to two months. Let thaw in the fridge overnight and reheat gently in a skillet. Make the crema fresh when you are ready to serve and always use fresh tortillas for best results.
Questions & Answers
- → What cut of chicken works best?
Boneless, skinless chicken breasts are ideal, as they stay tender when sliced thin and cook quickly in the skillet.
- → How do I keep the chicken juicy?
Don't overcook the chicken—slice thinly and sauté just until cooked through, then remove before finishing the vegetables.
- → Is lime crema spicy?
Lime crema is tangy and smooth with fresh cilantro and citrus, balancing the spices in the skillet mixture without adding heat.
- → Can I prepare this gluten-free?
Yes, use corn tortillas instead of flour to make this meal gluten-free. Always double-check ingredient labels for allergens.
- → What are good toppings or sides?
Fresh cilantro, extra lime wedges, or sliced jalapeños add brightness and kick. Pair with rice or a cool salad for a complete meal.
- → Can I use Greek yogurt in the crema?
Absolutely! Substitute Greek yogurt for sour cream to create a lighter, tangy lime crema for drizzling.