Spicy Chicken Fajitas with Chipotle Lime Crema (Edit recipe)

Hot and spicy fajitas are a classic Tex-Mex dish, inspired by the cuisine of the Tejanos residents in the Southwest. These Spicy Chicken Fajitas have bonafide fiesta flavor!

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1338
Fat:	73 g
Carbohydrates:	130 g
Protein:	47 g
Cholesterol:	180 g
Sodium:	4740 mg
Fiber:	7 g
Sugars:	23 g
Calculated for total recipe.

by Crowd Cow

View original recipe

Serves: 2-4

Ingredients

2 Chicken Breast, large OR 4 boneless chicken thighs
1-2 Yellow Bell Pepper, red or, sliced
8-12 Flour Tortilla

Marinade ingredients

2 Tbsp Extra Virgin Olive Oil
3 Tbsp Brown Sugar
2 Tbsp Lime Juice
2 Tbsp Soy Sauce
1 Tbsp Coarse-Dijon Mustard (Noble Made)
1 Tbsp Chili Powder
1.5 tsp Ground Cumin, ground
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
.5 tsp Smoked Paprika
.5 tsp Chipotle Powder
.5 tsp dried Oregano
.25 tsp Black Pepper
2 tsp Hickory Liquid Smoke

Chipotle lime crema ingredients

1 cup Sour Cream
2 Tbsp Mayonnaise
1-2 Tbsp Lime Juice
.5 tsp Salt
.25-.5 tsp Chili Powder, chipotle
.25 cup Cilantro, finely chopped

Toppings (optional)

Sharp Cheddar Cheese, shredded
Guacamole, Fresh or avocado, Fresh sliced
Onion, Diced, Diced
Salsa
Tomato, chopped
Black Beans
Cilantro
Lime Juice
Mexican Rice (Red Rice)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, combine all marinade ingredients.
Whisk until well incorporated.
Set aside 2 tbsp of the marinade for the peppers.
Slice chicken breast horizontally to create four fillets.
In a large freezer bag, toss and coat the chicken fillets and marinade.
Allow the chicken to marinate up to 6 hours or overnight in the fridge.
Combine sour cream, mayonnaise, chipotle chile powder, lime juice, salt, and cilantro in a small bowl. Seal and refrigerate until needed.
Remove the marinated chicken from the fridge and let sit at room temperature for 30 minutes.
Heat oil in a medium size skillet to medium high.
Sear one side of the chicken until charred.
Flip and cover for 4-5 minutes or until the internal temperature reaches 165 F.
Remove chicken from heat and allow to rest 2-3 minutes.
Slice chicken into thin strips or cubed to bite size pieces.
In the same skillet, add and the reserved 2 tbsp of marinade to cook the bell peppers. Saute the bell peppers until tender. In a small pan or toaster oven, lightly toast tortillas until golden brown.
To serve, layer the tortillas with chicken, bell peppers, and additional toppings. Top the fajitas generously with chipotle lime crema and enjoy!