Description
This recipe provides a quick 30-minute approach to making restaurant-quality fajitas using a smoky seasoning blend and a creamy chipotle-lime crema.
Ingredients
Scale
- 680 g (1.5 lb) boneless, skinless chicken breast or sirloin steak, thinly sliced against the grain
- 3 tablespoons olive oil, divided
- 3 large bell peppers (red, yellow, orange), seeded and thinly sliced
- 1 large yellow onion, halved and thinly sliced
- 8–12 small flour or corn tortillas
- 0.5 bunch (about 30 g) fresh cilantro, chopped, for garnish
- 2 limes, cut into wedges, for serving
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper, optional
- 1 teaspoon fine sea salt
- 0.5 teaspoon freshly ground black pepper
- 180 ml (0.75 cup) full-fat sour cream or plain unsweetened yogurt
- 1–2 chipotle peppers in adobo sauce, stems removed
- 1 tablespoon adobo sauce from can
- 2 tablespoons fresh lime juice
- 1 small garlic clove, peeled
- 0.25 teaspoon fine sea salt
Instructions
- Prepare Seasoning Blend: In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper (if using), 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix thoroughly and store extra in an airtight jar.
- Season the Protein: In a medium bowl, toss the thinly sliced chicken or steak with 1 tablespoon olive oil and 2 tablespoons of the prepared fajita seasoning blend. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Make Chipotle-Lime Crema: In a small blender or food processor, combine the sour cream (or yogurt), chipotle peppers, adobo sauce, fresh lime juice, garlic clove, and 0.25 teaspoon salt. Blend until smooth and creamy. Transfer about half of the prepared crema to a small serving bowl and reserve the rest for step 6.
- Cook the Protein: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned protein in a single layer, working in batches if necessary, and cook for 3-4 minutes per side, until deeply browned and cooked through. Remove protein to a plate and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced bell peppers and onion. Sauté for 5-7 minutes, stirring occasionally, until tender-crisp with charred edges. Add the remaining 1 tablespoon of fajita seasoning blend and cook for another minute until fragrant.
- Combine and Finish: Return the cooked protein to the skillet with the sautéed vegetables. Add the remaining reserved Smoky Chipotle-Lime Crema to the skillet and stir quickly to coat the meat and vegetables, warming through without overcooking.
- Warm Tortillas: Warm the tortillas in a separate dry skillet, microwave, or wrapped in foil in the oven until soft and pliable.
- Serve and Garnish: Transfer the sizzling fajita mix to a hot platter. Drizzle generously with the reserved crema, sprinkle with fresh cilantro, and serve immediately with lime wedges.
Notes
To avoid overcrowding and ensure proper searing of the meat, cook the protein in two separate batches if necessary. Store leftovers in an airtight container for up to 3 days. For a high-protein option, substitute plain Greek yogurt for the sour cream in the crema.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (2-3 fajitas)
- Calories: 550 calories
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: fajita seasoning, chicken fajitas, steak fajitas, chipotle crema, smoky flavor, easy dinner, quick meal, 30 minute recipe, meal prep, tex-mex