Dairy-Free Chicken Fajitas
Transform your weeknight dinners with these vibrant and flavorful Dairy-Free Chicken Fajitas! Perfect for anyone looking to enjoy a classic Tex-Mex dish without dairy, this recipe combines tender, marinated chicken strips, perfectly sautéed bell peppers, and onions, all seasoned with a tantalizing blend of chili powder, smoked paprika, cumin, and lime juice. Served on warm corn tortillas and topped with creamy avocado, fresh cilantro, and zesty salsa, these fajitas are as colorful as they are delicious. Ready in just 30 minutes from prep to plate, they’re a quick, healthy, and allergen-friendly option that’s ideal for busy families or casual gatherings. Whether for lunch or dinner, these fajitas deliver bold taste and wholesome ingredients in every bite!
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Recipe Information
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 medium onion
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 corn tortillas
- 0.25 cup fresh cilantro
- 1 large avocado
- 0.5 cup salsa
Instructions
Slice the chicken breasts into thin strips.
Seed and slice the red, yellow, and green bell peppers into thin strips. Slice the onion thinly.
In a large bowl, combine the sliced chicken, 2 tablespoons of olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Toss everything to coat the chicken evenly. Let it marinate for at least 10 minutes.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken strips. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.
Remove the chicken from the skillet and set aside. Add the bell peppers and onion to the same skillet. Cook, stirring frequently, until the vegetables are slightly charred and tender, about 5-6 minutes.
Return the chicken to the skillet and toss everything together to combine. Adjust seasoning if necessary.
Warm the corn tortillas in a microwave or on a dry skillet over medium heat until pliable.
To serve, fill each tortilla with the chicken and vegetable mixture, then top with fresh cilantro, sliced avocado, and a spoonful of salsa.
Enjoy your dairy-free chicken fajitas!
Nutrition Facts
Calories |
2981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 253.9 g | 92% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 25.1 g | ||
| Protein | 248.3 g | 497% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 450 mg | 35% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5153 mg | 110% | |
*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.
