Sheet-Pan Chicken Fajitas With Spicy Avocado Crema Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
4 servings
Ingredients
  • 2 ripe avocados, peeled and pitted
  • 1/3 cup sour cream
  • Juice of 1 lime
  • 1 clove garlic, minced
  • 1 ½ teaspoons chile lime seasoning, such as Tajin
  • 3 bell peppers in assorted colors, cut into strips
  • 1 medium sweet onion, cut into strips
  • 3 tablespoons cooking oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon fresh ground pepper, divided
  • 4 large boneless skinless chicken breasts, sliced into ¼-inch strips
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Juice of 1 lime
  • 6-inch flour tortillas
  • Grated cheddar cheese
  • Lime wedges
Directions
  1. Make the avocado crema: Add avocados, sour cream, lime juice, minced garlic, chile lime seasoning, and 3 tablespoons water to a food processor.
  2. Blend on high speed until smooth, then place in the refrigerator until ready to use.
  3. Preheat oven to 400 F.
  4. Make the fajitas: Add peppers and onions, 1 tablespoon oil, and half the salt and pepper to a large bowl. Toss to combine.
  5. In a separate large bowl, toss chicken with chili powder, cumin, paprika, oregano, onion powder, garlic powder, and remaining salt and pepper.
  6. Add lime juice and remaining olive oil and toss to combine with tongs.
  7. Add chicken to one half of a foil-lined baking sheet in a single layer.
  8. Add peppers and onions to the other side of the baking sheet.
  9. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 F.
  10. In the last 5 minutes of cooking, wrap tortillas in foil and place in the oven to warm.
  11. To assemble, spoon avocado crema onto each tortilla.
  12. Top tortillas with chicken, onions, peppers, grated cheese, and lime wedges, and serve right away.