Garlic Lime Chicken Fajitas

🥘 Ingredients

• chicken breast strips
  2 unit
• flour tortillas
  2 unit
• garlic
  4 clove
• lime
  1 unit
• long green pepper
  2 unit
• paper towels
• pepper
• poblano pepper
  1 unit
• salt
• sour cream
  4 unit
• southwest spice blend
  2 tsp
• sugar
  ¼ teaspoon
• vegetable oil
  2.667 tbsp
• yellow onion
  1 unit

🍳 Cookware

• small bowl
• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and very thinly slice yellow onion . Zest and quarter lime . Peel and finely chop garlic . Halve, core, and thinly slice poblano pepper and long green pepper into strips.

   yellow onion: 1 unit, lime: 1 unit, garlic: 4 clove, poblano pepper: 1 unit, long green pepper: 2 unit
2. 

   2

   In a small bowl , combine ¼ of the onion, juice from half the lime, sugar , and a pinch of salt . Set aside to quick-pickle. In a separate small bowl , combine sour cream , half the lime zest, a squeeze of lime juice, and a pinch of garlic. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper

   sugar: ¼ teaspoon, salt, sour cream: 4 unit, salt, pepper
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add poblano and green pepper; season with salt and pepper . Cook, stirring, until slightly softened, ⏱️ 5 minutes to ⏱️ 7 minutes . Add remaining onion; season with salt and pepper . Cook, stirring, until lightly browned and tender, ⏱️ 4 minutes to ⏱️ 5 minutes . Add southwest spice blend (2 teaspoons for 4 servings; you’ll use the rest in the next step). Cook until fragrant, ⏱️ 30 seconds . Transfer veggies to a plate and set aside.

   vegetable oil: 2.667 tbsp, salt, pepper, salt, pepper, southwest spice blend: 1 tsp
4. 

   4

   Meanwhile, place chicken breast strips in a medium bowl and pat dry with paper towels . Add a large drizzle of oil, remaining southwest spice blend , lime zest, and garlic. Season generously with salt and pepper ; stir to coat.

   chicken breast strips: 2 unit, paper towels, southwest spice blend: 1 tsp, salt, pepper
5. 

   5

   Once veggies are done, heat a drizzle of oil in the same pan over high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . (Don’t move the chicken around too much! You want to develop nice caramelization on all sides.)
6. 

   6

   While chicken cooks, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates and fill with chicken, veggies, pickled onion (draining first), and a drizzle of lime crema. Serve with any remaining lime wedges on the side.

   flour tortillas: 2 unit