Low Sodium Chicken Fajita Tacos
Elevate taco night with these irresistible *Low Sodium Chicken Fajita Tacos*—a flavorful, heart-smart twist on a Tex-Mex favorite! Succulent strips of marinated chicken breast are infused with a zesty blend of lime juice, smoked paprika, and garlic, then perfectly seared to golden perfection. Tossed with vibrant sautéed bell peppers and onions, and nestled in warm corn tortillas, these tacos deliver bold taste without the excess sodium. Garnish with creamy avocado, fresh cilantro, and a dollop of low-sodium salsa for the ultimate guilt-free indulgence. Quick to prepare in just 35 minutes, this wholesome, colorful dish is perfect for busy weeknights or healthy entertaining. Whether you’re watching your salt intake or simply craving a fresh, flavorful taco, this recipe is sure to satisfy!
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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 Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow onion
- 8 small Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 1 large Avocado, sliced
- 0.5 cup Low-sodium salsa
Instructions
Begin by slicing the chicken breasts into thin strips.
In a bowl, mix together olive oil, lime juice, garlic powder, onion powder, paprika, ground cumin, and black pepper. Add the chicken strips to this mixture, ensuring they are well-coated.
Cover the bowl and let the chicken marinate in the refrigerator for at least 15 minutes.
While the chicken marinates, cut the red and green bell peppers into thin strips and slice the onion.
Heat a large skillet over medium-high heat. Add the marinated chicken strips to the skillet and cook for about 5-7 minutes until the chicken is fully cooked and lightly golden brown.
Remove the chicken from the skillet and set aside.
In the same skillet, add the bell peppers and onion. Sauté them for about 5 minutes or until they are tender-crisp.
Return the chicken to the skillet with the cooked vegetables and stir everything together to combine well. Remove from heat.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
To assemble the tacos, place a portion of the chicken and vegetable mixture onto each tortilla.
Top each taco with fresh cilantro, sliced avocado, and a spoonful of low-sodium salsa.
Serve immediately and enjoy your delicious, low sodium chicken fajita tacos.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 24.1 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 361 mg | 28% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3904 mg | 83% | |
*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.
