Dairy-Free Soft Chicken Tacos
Savor the vibrant flavors of these Dairy-Free Soft Chicken Tacos, a quick and easy recipe perfect for weeknight meals or entertaining guests. Tender, marinated chicken strips are infused with an irresistible blend of lime juice, smoked paprika, cumin, and garlic powder, then lightly browned to perfection. Served on warm corn tortillas, these tacos are topped with fresh avocado slices, juicy diced tomatoes, crisp red onion, fragrant cilantro, and a touch of jalapeño for a subtle kick. Completely free of dairy but bursting with bold, fresh ingredients, this dish is ideal for those with dietary restrictions or anyone craving a wholesome taco experience. Ready in just 35 minutes and customizable for every palate, these tacos pair beautifully with lime wedges for a bright finishing touch that ties the flavors together. Perfect for Taco Tuesday or any day of the week!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 corn tortillas
- 1 avocado, sliced
- 2 ripe tomatoes, diced
- 0.5 red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 1 jalapeño, seeded and chopped
- 1 lime, cut into wedges
Instructions
Begin by slicing the chicken breasts into thin strips.
In a large bowl, whisk together the olive oil, lime juice, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper to make a marinade.
Add the chicken strips to the marinade, ensuring they are fully coated. Let them marinate for at least 15 minutes while you prepare other ingredients.
Preheat a large non-stick skillet over medium-high heat.
Add the marinated chicken strips to the skillet, cooking for about 6-8 minutes or until the chicken is fully cooked and lightly browned, stirring occasionally.
While the chicken is cooking, prepare the other toppings: slice the avocado, dice the tomatoes, chop the red onion, cilantro, and jalapeño.
Warm the corn tortillas in a separate pan over low heat for about 30 seconds on each side, until they become soft and pliable.
Assemble the tacos by placing a few chicken strips on each tortilla.
Top the chicken with sliced avocado, diced tomatoes, chopped red onion, a sprinkle of cilantro, and chopped jalapeño.
Serve the tacos with lime wedges on the side for squeezing over the top for added fresh flavor.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1652 mg | 72% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 19.0 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 427 mg | 33% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3858 mg | 82% | |
*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.
