Chicken Fajitas with Pineapple Kiwi Pico & Chipotle Lime Crema

A sweet, smoky, and spicy twist on classic fajitas!

This vibrant dish brings together tender, perfectly seasoned chicken, sautéed bell peppers and onions, and a refreshing pineapple kiwi pico. The finishing touch? A creamy, smoky Chipotle Lime Crema that ties all the flavors together. These fajitas are an explosion of sweet, spicy, and tangy goodness wrapped in warm tortillas.

Serves: 4

Ingredients

For the Fajitas:

• 1 red onion
• 2 red bell peppers
• 20-24 oz chicken breast, cut into thin strips
• 8-12 flour tortillas
• Dr. C's Chipotle Fiesta Dust
• Dr. C's Magical Meat Dust
• Olive oil
• Salt & pepper

For the Pineapple Kiwi Pico:

• 2 kiwi
• 1 bunch cilantro, chopped
• 8 oz pineapple tidbits (drained, juice reserved)
• Half of the red onion, diced
• Half the zest of 1 lime
• Juice from ½ a lime
• Salt & pepper

For the Chipotle Lime Crema:

• 6 Tbsp sour cream
• Remaining lime zest
• Juice from ½ a lime
• 2 tsp Dr. C's Chipotle Fiesta Dust
• Cold water (as needed)
• Salt & pepper

Preparation Steps

1. Prep the Ingredients

• Wash all produce.
• Core and seed the bell peppers, then slice them into thin strips.
• Halve the red onion—dice one half and thinly slice the other.
• Zest the lime and cut it in half.
• Drain the pineapple tidbits into a small bowl, reserving the juice. Chop the pineapple.
• Remove the kiwi skin and dice the flesh.

2. Make the Pineapple Kiwi Pico

• In a bowl, combine the chopped pineapple, kiwi, diced red onion, chopped cilantro, half the pineapple juice, half the lime zest, and the juice from half the lime.
• Mix well and season to taste with salt and pepper.

3. Prepare the Chipotle Lime Crema

• In a small bowl, mix the sour cream with the remaining lime zest and juice from the other lime half.
• Stir in 2 tsp of Dr. C’s Chipotle Fiesta Dust.
• Thin with cold water (½ tsp at a time) until the consistency is drizzly.
• Season to taste with salt and pepper.

4. Cook the Fajita Veggies

• Heat a drizzle of olive oil in a skillet over medium-high heat.
• Add the sliced onions and bell peppers, cooking until tender and slightly charred (about 6-8 minutes).
• Season with salt and pepper.
• Remove from the skillet and set aside.
• Tip: If veggies are cooking too fast, add a splash of water to help soften them.

5. Cook the Chicken

• In the same skillet, heat another drizzle of olive oil over medium-high heat.
• Pat the chicken dry, then add it to the skillet.
• Season with 2 Tbsp of Dr. C’s Chipotle Fiesta Dust and 1 tsp of Dr. C’s Magical Meat Dust.
• Cook for about 5-6 minutes until browned and fully cooked through.
• Season to taste with salt and pepper.

6. Build Your Fajitas

• Warm the tortillas by wrapping them in a damp paper towel and microwaving for about 20 seconds.
• Layer with chicken, fajita veggies, pineapple kiwi pico, and a drizzle of chipotle lime crema.
• Serve immediately and enjoy!

This dish is perfect for a weeknight meal or a fun gathering with friends and family. The smoky chipotle heat, the bright citrusy crema, and the sweet pineapple kiwi pico create the perfect balance of flavors in every bite. 🌮🔥