Description
This quick and flavorful chicken fajita recipe features juicy, perfectly charred chicken strips and vegetables. The secret is using a creamy, smoky chipotle-lime crema for both the marinade and a finishing sauce, locking in moisture and deep flavor for a fast weeknight meal.
Ingredients
- 1.3 lb boneless skinless chicken breasts, sliced into strips
- 2 large bell peppers, sliced
- 1 medium yellow onion, sliced
- 2 tsp smoked paprika
- 1.5 tsp ground cumin
- 1.5 tsp chili powder
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 6 oz full-fat sour cream or plain yogurt
- 2–3 canned chipotle peppers in adobo sauce
- 2 tbsp fresh lime juice
- 1 small garlic clove, minced
- 0.5 oz fresh cilantro, chopped
- 2 tbsp olive oil
- 0.5 tsp fine sea salt
- 0.25 tsp black pepper
- 8–10 small flour tortillas
- Extra fresh lime wedges, for serving
Instructions
- Prepare the Smoky Chipotle-Lime Crema: Combine sour cream, chipotle peppers in adobo sauce, lime juice, minced garlic, and cilantro in a food processor or blender. Process until smooth and creamy. Divide the mixture in half; set one half aside for serving and keep the other half for the marinade.
- Marinate Chicken and Vegetables: Place the chicken strips, bell peppers, and onion in a large bowl. Add 1 tbsp of olive oil, all the fajita spices, salt, pepper, and the first half of the crema. Toss to coat thoroughly. Marinate at room temperature for 15-20 minutes, or refrigerate for up to 2 hours.
- Sear First Batch: Heat a large cast-iron skillet over medium-high heat with the remaining 1 tbsp of olive oil until shimmering. Add half of the marinated chicken and vegetable mixture in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, stirring occasionally, until the chicken is cooked through and the edges are nicely charred.
- Finish Cooking and Warm Tortillas: Remove the first batch from the pan and repeat with the remaining mixture. While the second batch cooks, warm the tortillas by wrapping them in foil and placing them in a 350°F (180°C) oven for 10 minutes or heating individually on a dry skillet.
- Assemble and Serve: Arrange the hot chicken and vegetable mixture on a platter. Drizzle generously with the reserved Smoky Chipotle-Lime Crema. Garnish with additional fresh cilantro and serve immediately with the warm tortillas and extra lime wedges.
Notes
Cooking in batches ensures proper searing and prevents overcrowding, which can lead to mushy results. For a richer sauce, use full-fat sour cream; Greek yogurt offers a high-protein alternative. Adjust the chili powder to your preferred heat level.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 100 mg