Garlic Lime Chicken Fajitas

In a small bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp 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 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and green pepper; season with salt and pepper. Cook, stirring, until slightly softened, 5-7 minutes. Add remaining onion and season with salt and pepper. Cook, stirring, until lightly browned and tender, 4-5 minutes. Add 1 tsp Southwest Spice (2 tsp 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.

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

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