Paleo Chicken Fajita Tacos
Get ready to savor the tantalizing flavors of Paleo Chicken Fajita Tacos—a healthy twist on a Tex-Mex favorite! This recipe combines seasoned chicken strips marinated in a zesty blend of lime juice, garlic, and spices with vibrant bell peppers and onions, sautéed to perfection. Served in crisp, refreshing lettuce leaves instead of traditional tortillas, these tacos are grain-free, gluten-free, and packed with bold flavors that cater to a paleo lifestyle. Perfect for a quick yet satisfying meal, they come together in just 40 minutes and are ideal for anyone looking to enjoy a low-carb, nutrient-packed dinner option. Whether you're meal prepping, entertaining, or simply craving fajitas without the guilt, these tacos are guaranteed to become a new favorite!
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Recipe Information
Ingredients
- 1 lb Chicken breasts
- 2 tbsp Olive oil
- 1 Lime
- 2 cloves Garlic
- 2 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 1 Onion
- 2 tbsp Cilantro
- 8 Large lettuce leaves
Instructions
Begin by slicing the chicken breasts into thin strips and place them in a large bowl.
In a small bowl, combine the olive oil, juice from one lime, minced garlic cloves, chili powder, cumin, paprika, onion powder, salt, and black pepper. Mix well to create the marinade.
Pour the marinade over the chicken strips, ensuring they are well-coated. Cover and let marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
While the chicken is marinating, slice the red, yellow, and green bell peppers, as well as the onion, into thin strips.
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Remove the chicken from the skillet and set aside. In the same skillet, add the sliced peppers and onion. Sauté for about 5 minutes, stirring frequently, until the vegetables are tender-crisp.
Return the chicken to the skillet with the peppers and onion. Stir everything together and cook for an additional 2 minutes to heat through.
Remove from heat and sprinkle the dish with chopped cilantro.
To serve, spoon the chicken and vegetable mixture onto large lettuce leaves, wrapping them into tacos.
Enjoy your flavorful and healthy Paleo Chicken Fajita Tacos!
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 15.2 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1849 mg | 39% | |
*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.
