Description
These Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce are a vibrant and flavorful Mexican-inspired main course. Tender strips of chicken are cooked with colorful bell peppers and onions, seasoned with a smoky spice blend, and served with a smooth, zesty jalapeño verde sauce. Perfect for a quick and easy dinner, this recipe balances bold flavors and creamy textures, customizable with optional toppings like avocado, cheese, and pico de gallo.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Creamy Jalapeño Verde Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 jalapeños, seeded
- 1/2 cup fresh cilantro
- 1 clove garlic
- Juice of 1 lime
- 1/4 teaspoon salt
For Serving
- 8 small flour tortillas, warmed
- Optional toppings: shredded cheese, avocado slices, pico de gallo
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook, stirring occasionally, until lightly browned and cooked through, about 6 to 8 minutes.
- Add Vegetables: Add the sliced red, green, and yellow bell peppers along with the sliced onion to the skillet. Cook for an additional 5 to 7 minutes until the vegetables are tender-crisp.
- Season the Mixture: Sprinkle the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper over the chicken and vegetables. Pour in the lime juice and toss everything together to coat evenly and blend the flavors.
- Prepare the Sauce: In a blender, combine sour cream, mayonnaise, seeded jalapeños, fresh cilantro, garlic, lime juice, and salt. Blend until the sauce is smooth, creamy, and well combined.
- Warm Tortillas and Assemble Fajitas: Warm the tortillas in a skillet or microwave. Fill each tortilla with the chicken and vegetable mixture. Drizzle generously with the creamy jalapeño verde sauce and add your choice of optional toppings such as shredded cheese, avocado slices, and pico de gallo before serving.
Notes
- Adjust the number of jalapeños in the sauce to control the heat level to your preference.
- For a lighter version, substitute Greek yogurt for both the sour cream and mayonnaise in the sauce.
- Marinate the chicken for 30 minutes with the seasoning for extra flavor if you have the time.
