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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 combine tender marinated chicken breasts with colorful sautéed bell peppers and onions, all topped with a vibrant, tangy, and creamy jalapeño verde sauce. This quick and easy recipe is perfect for weeknight dinners or entertaining, offering customizable heat for all spice levels and vibrant flavors.

Ingredients

Scale

For the Chicken and Marinade

  • 2 skinless, boneless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Salt and pepper, to taste

For the Vegetables

  • 1 each red, yellow, and green bell pepper, sliced
  • 1 medium onion, sliced
  • 1 tablespoon olive oil (for sautéing)

For the Creamy Jalapeño Verde Sauce

  • 2 fresh jalapeños, stemmed and seeded (adjust to heat preference)
  • 1 cup Greek yogurt
  • 2 tablespoons lime juice
  • 1/4 cup fresh cilantro
  • 1/2 teaspoon salt
  • 1 small clove garlic

For Serving

  • Flour or corn tortillas (8-10)
  • Fresh cilantro, chopped (for garnish)
  • Optional: diced avocado, cotija cheese, sour cream, lime wedges

Instructions

  1. Prepare the Marinade and Chicken: In a bowl, combine olive oil, lime juice, ground cumin, smoked paprika, garlic powder, chili powder, salt, and pepper. Coat the chicken breasts thoroughly in the marinade and let them sit for at least 15 minutes to absorb the flavors. For enhanced flavor, marinate up to 2 hours.
  2. Make the Creamy Jalapeño Verde Sauce: In a blender, pulse fresh jalapeños, Greek yogurt, lime juice, fresh cilantro, salt, and garlic until smooth and creamy. Taste and adjust the seasoning or heat level as desired.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Sear the marinated chicken breasts for 5-7 minutes per side until fully cooked and nicely charred. Remove from heat and let the chicken rest for a few minutes before slicing thinly against the grain to keep it tender and juicy.
  4. Sauté the Bell Peppers and Onions: Using the same skillet, add a bit of olive oil. Add sliced bell peppers and onions and sauté over high heat for 4-5 minutes, until softened yet still crisp and vibrant, with a slight char.
  5. Assemble the Fajitas: Warm the tortillas. Layer sliced chicken, sautéed peppers, and onions on each tortilla. Drizzle generously with creamy jalapeño verde sauce. Garnish with fresh chopped cilantro and a squeeze of lime if desired. Add optional toppings like diced avocado, cotija cheese, or sour cream for extra flavor and texture.

Notes

  • Marinate longer (up to 2 hours) for deeper flavor infusion.
  • Avoid overcooking chicken to keep it juicy; rest before slicing.
  • Use fresh jalapeños for a brighter and fresher sauce flavor.
  • Cook vegetables on high heat to retain crunch and develop a slight char.
  • Customize the sauce’s heat and acidity by tasting before serving and adjusting.

Nutrition

Keywords: Spicy Chicken Fajitas, Jalapeño Verde Sauce, Mexican, Quick Dinner, Easy Fajitas, Chicken Recipe, Weeknight Meal

Find it online: https://mealsbymary.com/spicy-chicken-fajitas-with-creamy-jalapeo-verde-sauce/