Pin it Chicken fajitas with lime crema bring a burst of color and flavor to the dinner table and have become my secret weapon for busy weeknights when I want something that feels festive but cooks up fast. The combination of juicy chicken, charred peppers, and a tangy crema tucked into a warm tortilla is simple Tex-Mex comfort at its best.
Because the first time I made these for friends, we all found ourselves reaching for seconds and scraping up every bit of lime crema in the bowl. Now these fajitas are the most requested dish for casual gatherings and lazy Sunday meals.
Ingredients
- Chicken breasts: sliced thin for tender quick-cooking bites buy fresh and firm with a pale pink color
- Olive oil: adds richness and helps everything brown use extra-virgin for most flavor
- Red yellow and green bell peppers: add color sweetness and crunch pick peppers that are shiny and firm without wrinkles
- Red onion: brings a little bite and sweetness when sautéed look for vivid skin and no soft spots
- Garlic: provides savory depth fresh cloves release stronger flavor than pre-minced
- Chili powder cumin smoked paprika oregano: spices blend to give that Tex-Mex warmth opt for fresh-ground spices for best punch
- Salt and black pepper: bring balance and hint of heat use kosher salt for even seasoning
- Lime juice: brightens all the flavors fresh-squeezed makes a noticeable difference
- Sour cream: forms the cool creamy base for the lime crema pick full-fat for best texture
- Lime zest and juice: in crema intensify the citrus note zest before juicing for ease
- Cilantro: herbaceous lift garnish or mixed in always use fresh for best pop of flavor
- Tortillas: flour or corn are your wrapping choose pliable ones from the bakery section for freshest results
- Lime wedges: optional for serving extra zip squeeze just before eating
Instructions
- Mix the Seasoning Blend:
- Combine chili powder cumin smoked paprika oregano salt and black pepper in a small bowl. Blend thoroughly so each bite gets an even layer of flavor.
- Marinate the Chicken:
- Place cut chicken strips in a large bowl. Drizzle with one tablespoon olive oil and coat with the spice mixture. Toss until every piece is evenly seasoned for best results use your hands to work in the spices.
- Cook the Chicken:
- Heat a large skillet over medium-high with a tablespoon olive oil. Add the seasoned chicken in a single layer. Sauté for five to six minutes stirring occasionally so each strip browns and is cooked through. Remove the chicken and set aside on a plate to capture any juices.
- Sauté the Vegetables:
- Return the skillet to medium-high. Add sliced peppers and onion. Cook for five to seven minutes stirring so they soften and get a bit of char on the edges. Add minced garlic and stir for another minute until aromatic.
- Finish the Fajitas:
- Return cooked chicken and any juices to the skillet. Squeeze fresh lime juice over everything and toss so the citrus coats all the bits. Cook for another minute or two until the mix is heated through and flavors meld.
- Make the Lime Crema:
- In a small bowl combine sour cream lime zest lime juice cilantro and a pinch of salt. Stir until smooth and creamy. Taste and adjust salt as needed for brightness.
- Warm the Tortillas:
- Place tortillas in a dry skillet or wrap them in foil and heat in the oven until soft and warmed through.
- Assemble and Serve:
- Fill warm tortillas with chicken pepper onion mix. Drizzle with lime crema and top with fresh cilantro leaves and extra lime if desired.
Pin it Every time I slice into those bright peppers and catch that burst of lime zest, I am reminded of cooking with my kids on Saturday nights, everyone building their own perfect fajita together. My favorite ingredient is sour cream in the lime crema because the cool creamy tang ties everything together and mellows the spices beautifully.
Storage Tips
Store any leftover chicken fajita mix in an airtight container in the refrigerator for up to three days. Always keep the lime crema in a separate sealed dish to prevent the tortillas from getting soggy. Reheat chicken and vegetables gently on the stove or microwave before assembling new fajitas.
Ingredient Substitutions
Swap out the chicken breasts for boneless chicken thighs if you prefer richer flavor. For a dairy-free meal, try using a plant-based yogurt instead of sour cream in the lime crema. Peppers of any color work here, so use orange or extra green ones depending on what you have.
Serving Suggestions
Serve chicken fajitas with pickled onions or hot jalapeños for extra zing. Add a side of simple black beans or cilantro-lime rice for a complete meal. A light salad made of avocado, tomato, and red onion brings freshness to every bite.
Pin it 
Chicken fajitas with lime crema are easy to make for any occasion and are even better when shared. Make extra lime crema to drizzle on salads, grilled veggies, or sandwiches throughout the week.
Recipe FAQs
- → How do I know when the chicken is fully cooked?
The chicken should be lightly browned and no longer pink inside. It should reach an internal temperature of 165°F (74°C).
- → Can I use Greek yogurt instead of sour cream in the lime crema?
Yes, Greek yogurt is a great alternative and will create a lighter, tangy crema to drizzle over the fajitas.
- → Are corn tortillas necessary for a gluten-free option?
Yes, using corn tortillas ensures the dish is gluten-free, but always check labels for cross-contamination.
- → What can I do to make the dish spicier?
Add sliced fresh jalapeños to the skillet or include a pinch of cayenne pepper in the spice mixture for extra heat.
- → How should I store leftovers?
Store cooked chicken and vegetables separate from tortillas in airtight containers in the refrigerator for up to 3 days.
- → What sides go well with this meal?
Serve with a side of Mexican rice, black beans, or a simple green salad for a complete meal.