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Spicy Chicken Fajitas with Chipotle Lime Crema

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!

Servings: 2-4 Prep Time: 20 minutes Total Time: 6 hours 30 minutes

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INGREDIENTS

*2 large chicken breasts OR 4 boneless chicken thighs *1-2 red or yellow bell peppers, sliced *8-12 flour tortillas

MARINADE INGREDIENTS

  • 2 tbsp olive oil
  • 3 tbsp brown sugar
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 tbsp dijon mustard
  • 1 tbsp chili powder
  • 1 ½ tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ½ tsp chipotle powder
  • ½ tsp dried oregano
  • ¼ tsp pepper
  • 2 tsp liquid smoke

CHIPOTLE LIME CREMA INGREDIENTS

  • 1 cup sour cream
  • 2 tbsp mayonnaise
  • 1-2 tbsp lime juice
  • ½ tsp salt
  • ¼ - ½ tsp chipotle chili powder
  • ¼ cup cilantro, finely chopped

TOPPINGS (OPTIONAL)

  • Shredded cheese
  • Fresh guacamole or sliced avocado
  • Diced onions
  • Salsa
  • Chopped tomatoes
  • Black beans
  • Cilantro
  • Lime juice
  • Mexican rice

PREPARATION:

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!

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