Sheet Pan Salsa Verde Chicken Fajitas are the tangy new way to enjoy a delicious taco Tuesday, or Wednesday, or any other day of the week. This healthy meal is made in minutes, leaving you with little cleanup, and tons of leftover salsa verde.

Craving easy-to-make meals with little to clean after? Try these sheet pan meals and take back your evenings Sheet Pan Nachos, Sheet Pan Teriyaki Chicken and Vegetables, Sheet Pan Garlic Lime Salmon Fajitas. 

Pan-Seared Verde Salsa Chicken Fajitas

Our summer is almost over and school days are drawing to an end, so I need dinner dishes that need very little cleaning and little trash. When my kids wonder what's for supper, sheet pan dishes like these Sheet Pan Salsa Verde Chicken Fajitas, cooked with fresh and healthful ingredients, are the ideal solution.

Everyone in the family will be happy with these fajitas as they give everyone their own choices, even the pickiest ones. Simple fajitas may be made with only the spicy chicken and tart tomatillo salsa verde, or they can be loaded with roasted veggies, fresh cilantro, and toppings for steaming rice. 

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Ingredients

Cilantro-Lime Cream

  • One sour cream cup
  • Teaspoons of cilantro, chopped finely
  • Zest and juiced two limes
  • One finely chopped garlic clove
  • Add half a teaspoon of salt, to taste.

Fajitas

  • Two tsp of chili powder
  • Include half a teaspoon of cayenne.
  • Add two teaspoons of cumin powder.
  • one and a half teaspoons of garlic powder
  • Stir in 1/2 tsp smoked paprika.
  • Add half a teaspoon of oregano from Mexico.
  • Salt, 1/2 tsp (or to taste).
  • 1/4 tsp freshly ground pepper (black).
  • Dive in and peel two pounds of large shrimp.
  • One onion, thinly sliced
  • slicing one green pepper in half lengthwise.
  • One red pepper, sliced lengthwise
  • 1/4 cup divided olive or avocado oil
  • Juiced and split one lime
  • Ten flour tortillas warmed.
  • One avocado, chopped, pitted, and skinned, is optional.
  • One cup of homemade or store-bought pico de gallo (optional).
  • Chop one bunch of fresh cilantro (may be left out).

Directions

Step 1

Pour the sour cream into a small, covered bowl and stir in the cilantro-lime dressing. Stir together cilantro, garlic, 1/2 teaspoon salt, and the zest and juice of 2 limes. Mix well, put a lid on, and refrigerate until serving time.

Step 2

In a small bowl, mix together chili powder, cayenne pepper, cumin, paprika, oregano, salt, and pepper; set aside.

Step 3

Mix the fajita spice, half of the lime juice, and two tablespoons oil in a big bowl or resealable plastic bag. To combine, crush or stir the bag. Once the shrimp are well coated, add them and mix; set aside.

Step 4

In a large pan, heat the remaining 2 tablespoons of oil over medium heat. In the hot oil, cook the onion and peppers for 3 to 5 minutes, turning them over occasionally, or until they begin to take on color. Take out and set aside the vegetables from the skillet.

Step 5

In the same pan, cook shrimp for two to three minutes. Place the cooked vegetables back in the skillet. For two to three minutes, or until the shrimp are opaque and pink, cook and stir. Drizzle the contents of the pan with the remaining lime juice.

Step 6

Place shrimp, peppers, and onions inside heated tortillas; top with avocado slices, pico de gallo, and more cilantro, if like. Garnish with lime cream and cilantro. 

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