Recipes Lime-Pepper Chicken Fajitas Be the first to rate & review! Zesty lime and freshly ground black pepper make these chicken fajitas extra tender and delicious. Plus: More Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on August 1, 2014 Print Rate It Share Share Tweet Pin Email This chicken fajita recipe gets a tangy kick from an easy lime-pepper sauce. Photo: © Todd Porter & Diane Cu Total Time: 25 mins Yield: 4 Ingredients 1/4 cup vegetable oil, divided 3 medium cloves garlic, minced 1 medium lime, zested, plus 1 tablespoon fresh lime juice 1 teaspoon fresh cracked black pepper, plus more for seasoning 1/4 teaspoon kosher or sea salt, plus more for seasoning 1/2 teaspoon chile powder 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon sugar 1 pound boneless, skinless chicken breasts, sliced in strips 1 medium onion, sliced 1 large bell pepper, seeded and sliced Flour or corn tortillas, for serving Shredded cheese and sour cream, for serving (optional) Chopped avocado, chopped cilantro, extra lime zest and salsa or chopped tomatoes, for serving (optional) Directions In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, lime zest, fresh lime juice, black pepper, salt, chile powder, ground cumin, paprika and sugar. Set aside. Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender. Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings. Rate it Print