Dairy-Free Classic Chicken Tacos
Perfectly seasoned and undeniably fresh, these Dairy-Free Classic Chicken Tacos are a vibrant twist on the traditional favorite. Juicy, spice-rubbed chicken is the star, featuring a flavorful blend of chili powder, cumin, garlic, and paprika, seared to perfection before being sliced into tender strips. Wrapped in warm corn tortillas, each taco is loaded with naturally dairy-free toppings like creamy avocado, zesty lime, and colorful cherry tomatoes, complemented by red onion, jalapeño, and fragrant cilantro for a burst of flavor in every bite. Ready in just 35 minutes, this quick and healthy recipe is perfect for weeknight dinners or casual gatherings. Whether you're embracing a dairy-free lifestyle or just craving bold, fresh flavors, these tacos are sure to impress!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 pieces taco-sized corn tortillas
- 1 large ripe avocado
- 1 large lime
- 1 cup cherry tomatoes
- 0.5 cup red onion
- 0.5 cup fresh cilantro
- 1 small jalapeno pepper
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix together the chili powder, ground cumin, garlic powder, onion powder, paprika, salt, and black pepper.
3. Rub the spice mixture on both sides of the chicken breasts.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts.
5. Cook the chicken for about 5-7 minutes on each side, or until fully cooked and the juices run clear. Remove from heat and let rest for a few minutes.
6. While the chicken is resting, prepare the toppings: dice the avocado and place it in a bowl. Squeeze the juice of the lime over the avocado to prevent browning.
7. Chop the cherry tomatoes into quarters and finely dice the red onion. Slice the jalapeno thinly, removing seeds if a milder flavor is desired.
8. Warm the corn tortillas in the preheated oven for about 5 minutes or until they are soft and pliable.
9. Slice the cooked chicken breasts into thin strips.
10. To assemble the tacos, place some chicken strips on each tortilla. Top with avocado, cherry tomatoes, red onion, jalapeno slices, and fresh cilantro.
11. Serve immediately and enjoy your delicious dairy-free chicken tacos!
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 11.5 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 338 mg | 26% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3156 mg | 67% | |
*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.
