Gluten-Free Chicken Soft Tacos
Perfect for a quick and flavorful weeknight meal, these Gluten-Free Chicken Soft Tacos are a crowd-pleasing option for anyone seeking a wholesome dinner free from gluten. Tender, marinated chicken breasts seasoned with a zesty blend of lime juice, garlic powder, cumin, and chili powder take center stage in these tacos. They’re paired with vibrant toppings like creamy avocado, juicy cherry tomatoes, crisp red onion, and fresh cilantro, creating a colorful bite full of texture and taste. Served in warm, gluten-free tortillas and finished with shredded cheddar cheese, sour cream, and a squeeze of fresh lime, these tacos are as comforting as they are refreshing. Ready in just 35 minutes, this recipe is a must-try for taco lovers and those with gluten-free dietary needs alike!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 2 tbsp Lime juice
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 pieces Gluten-free tortillas
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Red onion, finely chopped
- 1 unit Avocado, sliced
- 1 cup Cherry tomatoes, quartered
- 0.5 cup Sour cream
- 1 cup Cheddar cheese, shredded
- 4 pieces Fresh lime wedges for serving
Instructions
Begin by marinating the chicken. In a small bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of garlic powder, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Place the chicken breasts in a shallow dish and coat them with the marinade. Cover the dish and let the chicken marinate in the refrigerator for at least 15 minutes.
While the chicken is marinating, prepare the taco toppings. Finely chop the cilantro and red onion, slice the avocado, and quarter the cherry tomatoes. Set them aside.
After the chicken has marinated, heat a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes. Then, slice it into thin strips.
Warm the gluten-free tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.
Assemble the tacos by placing a few strips of sliced chicken in the center of each warm tortilla.
Top the chicken with chopped cilantro, red onion, avocado slices, quartered cherry tomatoes, a dollop of sour cream, and a sprinkle of shredded cheddar cheese.
Serve the tacos with fresh lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
3013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 5183 mg | 225% | |
| Total Carbohydrate | 250.1 g | 91% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 27.7 g | ||
| Protein | 197.3 g | 395% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1456 mg | 112% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3321 mg | 71% | |
*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.
