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Spicy Chicken Fajitas with Creamy Jalapeño Verde Sauce

Spicy Chicken Fajitas with Creamy Jalapeño Verde Sauce
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Spicy Chicken Fajitas with Creamy Jalapeño Verde Sauce feature tender, smoky chicken paired with sautéed bell peppers and onions, all topped with a luscious, tangy jalapeño verde sauce. This dish offers a bold Latin-inspired flavor profile with a perfect balance of smoky, spicy, and creamy elements. Ideal for weeknight dinners or entertaining, these fajitas are easy to make, nutritious, and customizable to suit various dietary preferences.

Ingredients

Scale

Chicken and Vegetables

  • 1 lb boneless, skinless chicken breasts, sliced into thin strips
  • 1 each red bell pepper, sliced into thin strips
  • 1 each green bell pepper, sliced into thin strips
  • 1 each yellow bell pepper, sliced into thin strips
  • 1 medium white or yellow onion, sliced into thin strips
  • 2 tablespoons olive oil, divided

Spices & Seasonings

  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper, to taste

Creamy Jalapeño Verde Sauce

  • 2 fresh jalapeños, seeded for less heat if desired
  • 1/2 cup fresh cilantro leaves
  • 2 garlic cloves
  • 1/2 cup Greek yogurt or sour cream
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 2–3 tablespoons water, to thin sauce as needed

Serving

  • 8 soft flour or corn tortillas
  • Optional garnishes: diced avocado, extra cilantro, crumbled queso fresco, lime wedges

Instructions

  1. Prepare the Chicken and Vegetables: Slice the chicken breasts into thin strips to ensure quick and even cooking. Slice the bell peppers and onions into thin, uniform strips to create balanced textures in the fajitas.
  2. Season the Chicken: In a bowl, toss the chicken strips with 1 tablespoon olive oil, cumin, chili powder, garlic powder, paprika, salt, and pepper. Coat evenly to infuse smoky and earthy flavors.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken strips and cook for 5 to 7 minutes until golden brown and cooked through, locking in juices and creating a light char.
  4. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and onions, cooking for about 5 minutes until softened but still slightly crisp and vibrant.
  5. Make the Creamy Jalapeño Verde Sauce: In a blender, combine seeded jalapeños (adjust quantity for desired heat), cilantro, garlic, Greek yogurt or sour cream, lime juice, salt, and water. Blend until smooth and creamy, adjusting water for the perfect consistency.
  6. Assemble and Serve: Warm the tortillas on a dry skillet or in the oven. Layer each tortilla with cooked chicken and sautéed vegetables, then drizzle generously with the creamy jalapeño verde sauce. Add optional garnishes like diced avocado, cilantro, queso fresco, and a squeeze of lime. Fold and enjoy immediately.

Notes

  • Marinate the chicken with spices and lime juice for 30 minutes to enhance flavor and tenderness.
  • Keep vegetables slightly crisp to maintain texture and vibrant colors.
  • Adjust jalapeño quantity or remove seeds to control the sauce’s heat level.
  • Use fresh jalapeños and cilantro for authentic, bright verde sauce flavor.
  • Warm tortillas properly on a dry skillet or foil-wrapped in the oven for pliability.
  • Store chicken, vegetables, and sauce separately to prevent sogginess.
  • Freeze cooked chicken and veggies (without sauce) for up to 2 months.
  • Reheat gently in a skillet and warm sauce before serving to preserve texture and flavor.

Nutrition

Keywords: spicy chicken fajitas, creamy jalapeño verde sauce, Mexican fajitas, healthy fajitas, easy dinner, gluten free fajitas

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