Grilled Chicken Fajitas with Cilantro-Lime Sour Cream
We developed this recipe with Morton & Bassett Chili Powder. Serve with lime wedges.
3 tablespoons vegetable oil, divided2½ teaspoons chili powder1½ teaspoons plus ⅛ teaspoon table salt, divided1½ teaspoons ground cumin1 teaspoon grated lime zest, plus 2 tablespoons lime juice, divided3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed1 red onion, sliced into ½-inch-thick rounds2 yellow, red, orange, or green bell peppers, quartered, stemmed, and seeded¾ cup sour cream3 tablespoons chopped fresh cilantro8–12 (6-inch) flour tortillas
1. Combine 1½ tablespoons oil, chili powder, ¾ teaspoon salt, cumin, and 1½ tablespoons lime juice in large bowl. Pat chicken dry with paper towels. Add chicken to marinade and toss to coat. Push toothpick horizontally through each onion round. Brush onion and bell peppers with remaining 1½ tablespoons oil and sprinkle with ¾ teaspoon salt. Combine sour cream, cilantro, lime zest, and remaining 1½ teaspoons lime juice and ⅛ teaspoon salt in bowl.
Grill chicken, onion, and bell peppers over hot fire (covered if using gas) until chicken registers 160 degrees
