July 26, 2021

Chicken Fajitas with Salsa Verde and Avocado

Chicken Fajitas with Salsa Verde and Avocado are one of our favorite summer meals. I love this meal for several reasons. First of all, the Salsa Verde adds so much incredible flavor to the fajitas. This is great, because chicken breast can sometimes be bland and dry. But, the Salsa Verde moistens the chicken and adds lots of fresh flavors. Secondly, this is a fairly quick meal to prepare, at least by my standards. And, lastly, I can easily make this meal ahead of time. I just reheat the chicken, peppers, and onions in the microwave. Then, I add the salsa verde, and the fajitas taste freshly made.

The Equipment I Used

A Food Processor- You will need a food processor or blender to make the Salsa Verde.
A Cast Iron Skillet- Use this to toast your tortillas.
A Large Skillet- I use this to cook the chicken and the peppers and onions.

The Ingredients Needed for Chicken Fajitas with Salsa Verde and Avocado

Tomatillos- You can find these in a good supermarket that has specialty produce.
Jalapeno- If you don’t like a lot of spice, be sure and remove the seeds.
Cilantro- This adds lots of fresh flavor. Be sure and wash it well.
Garlic- I like to buy the peeled cloves and keep them in the freezer.
Honey- This adds just a hint of sweetness.
Chicken- Use two boneless, skinless chicken breasts.
Peppers- You can use whatever color you like. I like to use a mix of red, orange, and yellow peppers.

How I Made my Fajitas

First, I made my Salsa Verde.
Next, I cooked the peppers and onions. Take care not to burn them.
Then, I cooked the chicken. Pounding the chicken thinly and evenly, helps the chicken cook quickly and evenly.
Finally, I toasted my tortillas and stuffed them full of all the ingredients.

If you like Tex-Mex food, you need to try these delicious Chicken Fajitas with Salsa Verde and Avocado.

Chicken Fajitas with Salsa Verde and Avocado

Chicken Fajitas topped with salsa verde.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Tex-Mex

Servings

Equipment

Food processor

Ingredients

2 tbsp. extra virgin olive oil
1 cup sliced onion
2 cups mixed bell peppers
2 boneless, skinless chicken breasts
2 tsp. each chili powder, oregano, garlic powder, onion powder, cumin, and paprika
¼ tsp. each black pepper and kosher salt
8 small flour tortillas
1 sliced avocado
1 cup sour cream

For the Salsa Verde:

4 chopped tomatillos
1 sliced jalapeno
2 tbsp. chopped red onion
¼ cup cilantro
2 cloves chopped garlic
1 tsp. honey
¼ tsp. each kosher salt and black pepper
juice of one lime

Instructions

Begin by making the Salsa Verde: Process all the ingredients in the food processor until a thick mixture is formed. Set aside.
Next, in a large skillet over medium heat, cook the peppers and onions in a tablespoon of the oil. Cook them until they're crisp tender, about ten minutes. Remove them from the skillet and set aside. Cover to keep warm.
Meanwhile, cut each breast horizontally into three pieces. Pound each piece until they are evenly thin.
Mix all the spices together and coat both sides of the chicken in the spices.
Reheat your skillet to medium heat, and add the rest of the oil. Cook the chicken on both sides, until it's cooked through. Cut the cooked chicken into half inch pieces and set aside. Cover and keep warm.
Heat a cast iron skillet on high heat. Toast each tortilla on both sides.
Fill your fajitas with chicken, onions, peppers, salsa verde, sour cream, and avocado.