# What You'll Need:
→ Chicken Fajita Base
01 - 1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
02 - 2 tablespoons olive oil
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 green bell pepper, thinly sliced
06 - 1 large red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 1/2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground black pepper
14 - Juice of 1 lime
→ Lime Crema
15 - 1/2 cup sour cream
16 - Zest of 1 lime
17 - Juice of 1 lime
18 - 1 tablespoon fresh cilantro, finely chopped
19 - Pinch of salt
→ For Serving
20 - 8 small flour or corn tortillas, warmed
21 - Fresh cilantro leaves (optional)
22 - Lime wedges
# How To Make It:
01 - In a small bowl, blend chili powder, ground cumin, smoked paprika, dried oregano, salt, and ground black pepper.
02 - Place sliced chicken in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with the prepared spice blend. Toss to ensure each strip is evenly coated.
03 - Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 5 to 6 minutes, stirring occasionally, until chicken is browned and thoroughly cooked. Remove chicken from skillet and set aside.
04 - In the same skillet, add bell peppers and onion. Sauté for 5 to 7 minutes, stirring frequently, until vegetables are softened and slightly charred. Stir in minced garlic and cook for 1 additional minute.
05 - Return cooked chicken to the skillet with the sautéed vegetables. Squeeze juice of 1 lime over the mixture and toss to combine. Heat for 1 to 2 minutes until thoroughly warmed.
06 - While chicken and vegetables cook, whisk together sour cream, lime zest, lime juice, finely chopped cilantro, and a pinch of salt in a small bowl until smooth.
07 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until soft and pliable.
08 - Spoon chicken and vegetable mixture into warm tortillas. Drizzle with lime crema and garnish with fresh cilantro leaves and lime wedges as desired.
