Pin It Chicken fajitas with lime crema always land at the top of my weeknight dinner list. This bright Tex-Mex skillet brings juicy strips of chicken together with sweet peppers and onions, finished with a cool and tangy lime crema you just whisk right in a bowl. Everything cooks up fast and you end up with sizzling, colorful fajitas that feel both special and effortless, ready to wrap in warm tortillas for a comforting meal.
The first time I made these was after a busy workday when I had nothing thawed but chicken. It instantly became my go-to dish and now my friends always ask for the lime crema trick.
Ingredients
- Boneless skinless chicken breasts: sliced thin for quick, even cooking and maximum browning
- Olive oil: for getting the chicken juicy and caramelizing the vegetables
- Red yellow and green bell peppers: pick fresh and firm for color and crunch
- Red onion: for subtle sweetness and color in each bite
- Garlic: always use fresh cloves for the warm aroma
- Chili powder: brings gentle heat and a Tex-Mex flair look for one that is deep red and aromatic
- Ground cumin: offers earthy depth and is key in any fajita mix
- Smoked paprika: gives that subtle smokiness Spanish smoked type is best if you find it
- Dried oregano: a classic herbal note try to use Mexican oregano for real depth
- Salt: essential for bright flavor use sea salt if you have it
- Ground black pepper: choose freshly cracked for the best flavor
- Lime juice: adds brightness and keeps everything lively
- Sour cream: base for your crema go for full fat for the creamiest result
- Lime zest and juice: for the crema bring extra brightness
- Fresh cilantro: in the crema and garnish always use fresh leaves for flavor
- Small flour or corn tortillas: warm them up for best pliability and a fresh bite
- Lime wedges and extra cilantro: optional but take it to the next level
Instructions
- Mix the Seasoning:
- In a small bowl combine chili powder cumin smoked paprika oregano salt and pepper in exact portions for a balanced Tex-Mex seasoning
- Coat the Chicken:
- Place chicken slices in a large bowl and drizzle with olive oil then sprinkle the seasoning blend evenly. Use your hands or tongs to toss until every strip is glossy and richly coated so the flavor cooks into every bite
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high. Once shimmering add seasoned chicken in a single layer. Cook undisturbed for a couple of minutes to get good browning. Stir and cook for another few minutes until the strips are just cooked through with caramelized edges. Remove chicken to a plate and cover loosely to keep warm
- Sauté the Vegetables:
- In the same skillet add sliced peppers and onion. Cook over medium-high stirring often so everything softens and gets some char on the edges about seven minutes. Toss in minced garlic and stir for one more minute so the garlic becomes sticky and fragrant but not burned
- Finish the Fajitas:
- Slide chicken back into the pan with the veggie mix. Squeeze in all the juice from the lime and toss well over medium heat for just long enough to bring everything to piping hot. This combines juices and flavors for perfect fajitas
- Mix the Lime Crema:
- While the skillet sizzles whisk together sour cream lime zest lime juice chopped cilantro and a pinch of salt until ultra creamy. Taste and adjust lime or salt if you prefer more zing. Keep it chilled until ready to drizzle
- Warm the Tortillas:
- On a dry skillet or wrapped in foil in the oven gently warm tortillas so they are soft and fold easily. This step keeps them from cracking and makes every wrap taste bakery-fresh
- Assemble and Serve:
- Lay out warm tortillas. Spoon in hot chicken and peppers. Top with a generous drizzle of lime crema and scatter with fresh cilantro and lime wedges for that final bright flavor
Pin It I will always remember the night my oldest grinned while piling extra crema on his fajitas and proudly declared it better than takeout.
Storage Tips
Store cooked chicken and veggies in an airtight container in the fridge for up to three days. Store lime crema in a separate container and drizzle only right before eating so it stays fresh and silky. Tortillas keep best at room temperature in a sealed bag. For crisp reheats I like to warm leftovers in a dry skillet or toss briefly in the oven.
Ingredient Substitutions
Swap chicken breasts for boneless skinless thighs for an even juicier result just slice them thin and follow the directions exactly. Use Greek yogurt instead of sour cream for your crema to make it lighter and add a touch more tang. For dairy free you can stir lime zest and juice into plain vegan yogurt or even mayonnaise. I have also made these with mushrooms and zucchini for a vegetarian version and the flavor is still crave-worthy.
Serving Suggestions
Alongside rice and black beans for a full Tex-Mex spread Folded on a big platter with sliced avocado radish and crumbled cheese for a fajita bar Topped with extra jalapeño or hot sauce for spice lovers Crisp Mexican beer or a tart margarita make it feel like a restaurant meal right at home. I grew up with family taco nights and fajitas like these are always the hit of the table.
Cultural Context
Chicken fajitas evolved from Tex-Mex roots where ranch cooks would quickly sear meat and peppers on open griddles. Adding lime crema brings a modern twist and cooling counterpoint to the sizzling skillet. Serve in warm corn tortillas for a true border-style experience.
Seasonal Adaptations
In summer use the brightest sweetest peppers and fresh garden cilantro During cooler months mix in sliced roasted sweet potatoes alongside the peppers Add grilled corn or quick-pickled onions for a punch of color and flavor The recipe comes out best when you pick colorful peppers that are in season locally. Sometimes I swap fresh lime for lemon if that is all I have and it still works.
Success Stories
This dish turns weeknights into celebrations. Friends who say they cannot cook always light up after pulling these off. It is a great recipe for teens learning in the kitchen and I have taken leftovers cold for lunch and had coworkers ask for the recipe on the spot.
Freezer Meal Conversion
Cook the chicken and vegetables then cool and pack together in a freezer-safe container up to two months. Reheat gently on the stovetop with a splash of water to keep things juicy. I recommend making the lime crema fresh every time since lime zest can lose its zing in the freezer.
Pin It Serve these sizzling fajitas with the bright lime crema for a true restaurant-style meal that is perfect for any night of the week.
Recipe FAQs
- → What makes the lime crema special?
The lime crema combines sour cream, fresh lime zest and juice, and cilantro for a tangy, creamy finish that balances the spices and brightens the flavors.
- → Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer extra juiciness and flavor. Simply slice and cook as directed for great results.
- → How do I keep the peppers crisp-tender?
Cook the peppers over medium-high heat and avoid overcrowding the skillet. Stir frequently but don't overcook to preserve their texture.
- → Is this meal gluten-free?
Yes, if you use corn tortillas instead of flour and double-check all ingredient labels, this dish remains gluten-free.
- → What side dishes pair well with this meal?
Try serving with Spanish rice, black beans, a fresh corn salad, or a crisp green salad for a complete Tex-Mex spread.
- → Can I prepare components ahead of time?
Yes, you can make the lime crema and slice the vegetables in advance, storing them in the refrigerator until ready to cook.