Dairy-Free Chicken Fajita Tacos
Transform your taco night with these vibrant Dairy-Free Chicken Fajita Tacos, a mouthwatering twist on a classic dish that’s perfect for anyone avoiding dairy. This recipe combines tender strips of marinated chicken, sautéed bell peppers, and onions—all infused with bold spices like cumin, chili powder, and paprika—for an explosion of flavor in every bite. Served on warm corn tortillas and topped with fresh cilantro, creamy avocado slices, and zesty salsa, these tacos are both wholesome and irresistibly delicious. Quick and easy to prepare in under 40 minutes, they’re an ideal choice for a weeknight dinner or a casual gathering. Dive into guilt-free indulgence with this dairy-free, gluten-friendly taco masterpiece!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 unit red bell pepper, sliced
- 1 unit green bell pepper, sliced
- 1 unit yellow onion, sliced
- 8 units corn tortillas
- 0.25 cup cilantro, chopped
- 1 unit avocado, sliced
- 0.5 cup fresh salsa
Instructions
Start by slicing the chicken breasts into thin strips.
In a large bowl, combine the olive oil, lime juice, garlic powder, ground cumin, chili powder, paprika, onion powder, salt, and black pepper. Stir to make a marinade.
Add the sliced chicken to the marinade and mix until the chicken is well-coated. Let it sit for at least 10 minutes to absorb the flavors.
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips and cook for about 5-7 minutes, turning occasionally, until the chicken is cooked through and no longer pink in the center.
Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the sliced red and green bell peppers and the sliced onion. Sauté for about 5 minutes until they are tender but still have a slight crunch.
Return the cooked chicken to the skillet and mix together with the sautéed peppers and onions. Heat for another 2 minutes to blend the flavors.
Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side, or by wrapping them in a damp paper towel and microwaving for about 30 seconds.
Assemble the tacos by placing a few strips of the chicken-pepper mixture in each tortilla.
Garnish with chopped cilantro, sliced avocado, and a spoonful of fresh salsa. Serve immediately and enjoy!
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 227.9 g | 83% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 20.5 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 405 mg | 31% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3599 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
