Gluten-Free Chicken Fajita Tacos
Brighten up your dinner table with these vibrant and flavorful Gluten-Free Chicken Fajita Tacos! Perfectly seasoned chicken strips are marinated in a zesty blend of lime, garlic, and classic Tex-Mex spices, then paired with tender-crisp bell peppers and onions for a colorful, sizzling filling. Served on warm gluten-free corn tortillas, these tacos are topped with fresh cilantro, creamy avocado, tangy sour cream, and your favorite salsa for a deliciously customizable finish. Ready in just 35 minutes, this quick and easy recipe is ideal for busy weeknights or casual gatherings, offering all the bold flavors of traditional fajitas in a gluten-free twist. Great for a wholesome, crowd-pleasing meal that everyone can enjoy!
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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 Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 Onion, sliced
- 8 Gluten-free corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 Avocado, sliced
Instructions
In a large bowl, combine the olive oil, lime juice, garlic powder, chili powder, cumin, paprika, salt, and black pepper.
Slice the chicken breasts into thin strips and add them to the bowl. Toss to coat the chicken thoroughly with the marinade.
Cover the bowl and let the chicken marinate in the fridge for at least 15 minutes or up to 2 hours for more flavor.
Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
Remove the chicken from the skillet and set aside. In the same skillet, add the sliced red and yellow bell peppers along with the sliced onion.
Cook the vegetables for about 5 minutes, or until they are slightly softened and have a nice char.
Return the chicken to the skillet, tossing it with the cooked vegetables to combine and heat through.
Warm the gluten-free corn tortillas by heating them in a dry skillet or directly over the gas flame until pliable.
Assemble the tacos by placing a portion of the chicken and vegetable mixture onto each tortilla.
Top with fresh cilantro, a dollop of sour cream, a spoonful of salsa, and a few slices of avocado.
Serve immediately and enjoy your Gluten-Free Chicken Fajita Tacos!
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2599 mg | 113% | |
| Total Carbohydrate | 262.2 g | 95% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 33.7 g | ||
| Protein | 178.8 g | 358% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 682 mg | 52% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3494 mg | 74% | |
*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.
