Spicy Chicken Fajitas with Creamy Jalapeño Verde Sauce

Okay, I have to admit: I get downright giddy every time I make these fajitas. Picture this—smoky, sizzling chicken strips perfectly charred alongside sweet bell peppers and onions, all wrapped up in a warm tortilla. Then, the real magic? Dousing it all with this creamy, tangy jalapeño verde sauce that kicks it up a notch without stealing the show. Honestly, it’s like a fiesta in your mouth that’s ready in under 30 minutes. If you’re anything like me and crave bold flavors with a little creamy cooling action, you’re going to love this combo. Let’s get cooking!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

1 ½ lbs boneless, skinless chicken breasts, thinly sliced
2 tbsp olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large yellow onion, thinly sliced
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
Salt and pepper, to taste
8 small flour or corn tortillas

For the Creamy Jalapeño Verde Sauce:

2 medium tomatillos, husked and rinsed
1 jalapeño, seeded for less heat (optional: keep seeds for more kick)
½ cup fresh cilantro leaves
1 clove garlic
½ cup Mexican crema or sour cream
1 tbsp fresh lime juice
Salt, to taste

How I Make It

Step 1:

Start by prepping your chicken and veggies: thinly slice the chicken breasts, bell peppers, and onion. Pat the chicken dry to help it brown nicely. Toss the chicken in a bowl with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper—make sure every piece is coated well for that deep, spicy flavor.

Step 2:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook undisturbed for 3-4 minutes until golden and caramelized. Flip and cook the other side until fully cooked through (internal temp of 165°F). Remove to a plate and cover loosely with foil to keep warm.

Step 3:

In the same skillet, add the remaining tablespoon of olive oil along with the sliced onions and peppers. Toss and cook until softened and slightly charred around the edges, about 5-6 minutes. Season lightly with salt and pepper.

Step 4:

While the veggies cook, it’s time for the sauce. Place the tomatillos and jalapeño in a small saucepan, cover with water, and simmer for 5 minutes until softened. Drain and transfer to a blender. Add cilantro, garlic, crema (or sour cream), lime juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust salt or lime juice as needed.

Step 5:

Return the cooked chicken to the skillet, toss with the veggies just to combine and reheat briefly. This melds all those spicy flavors together perfectly.

Step 6:

Warm your tortillas on a dry skillet or in the microwave wrapped in a damp towel. To serve, pile the chicken and peppers onto each tortilla, then drizzle generously with the creamy jalapeño verde sauce. For extra goodness, add a squeeze of lime or chopped cilantro on top!

Variations & Tips

Swap chicken for shrimp or steak for a different protein twist.
Keep jalapeño seeds in the sauce for more heat or add an extra jalapeño.
Use Greek yogurt in place of crema for a lighter sauce.
For a smoky touch, char the veggies under a broiler instead of sautéing.
If short on time, use pre-cooked rotisserie chicken and skip the skillet step.
Gluten-free? Use corn tortillas or lettuce wraps for a lighter option.

How I Like to Serve It

These fajitas scream casual dinner parties or Taco Tuesday vibes. They also pair beautifully with a simple side of Mexican rice and black beans. When the weather’s warm, I love serving them al fresco with a crisp margarita or iced tea—pure sunshine on a plate!

Notes

Store leftover chicken and veggies separately from sauce for up to 3 days in the fridge.
Reheat gently on the stove or microwave, and add more sauce to freshen up flavors.

Closing: This recipe hits the perfect balance between spicy, creamy, and comforting every single time—trust me, it’s going to be your new weeknight go-to!