Whole30 Chicken Fajita Tacos
Transform your taco night with these flavorful and healthy Whole30 Chicken Fajita Tacos, a perfect blend of bold spices, tender chicken strips, and charred bell peppers and onions. This recipe skips traditional taco shells in favor of crisp romaine lettuce leaves, making it a gluten-free and low-carb delight that’s fully compliant with the Whole30 program. Marinated in a zesty mix of lime juice, chili powder, cumin, and garlic, the chicken is cooked to perfection and paired with vibrant veggies for a mouthwatering fajita-style filling. Finished with creamy avocado and fresh cilantro, these tacos are simple to prepare in just 35 minutes, offering a guilt-free meal packed with protein, flavor, and wholesome ingredients. Perfect for meal-prep or a quick weeknight dinner, these tacos are sure to be a hit for anyone seeking a healthy twist on a classic dish!
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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 Salt
- 0.5 teaspoon Black pepper
- 2 Bell peppers (any color)
- 1 medium Onion
- 8 Romaine lettuce leaves
- 0.25 cup Fresh cilantro
- 1 Avocado
Instructions
Begin by slicing the chicken breasts into thin strips for quick and even cooking.
In a bowl, combine the olive oil, lime juice, garlic powder, chili powder, ground cumin, salt, and black pepper.
Add the chicken strips to the bowl, ensuring they are well-coated with the marinade. Let them marinate for at least 10 minutes while you prepare the vegetables.
Thinly slice the bell peppers and the onion.
Heat a large skillet over medium-high heat. Add the marinated chicken strips to the skillet and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add a little more olive oil if needed, and then add the sliced bell peppers and onion. Sauté them until they are tender and slightly charred, about 7-8 minutes.
Return the chicken to the skillet with the vegetables and toss to combine well. Cook for an additional 2 minutes to heat through.
To serve, place a few spoonfuls of the chicken and vegetable mixture onto each lettuce leaf.
Top with chopped cilantro and slices of avocado.
Serve immediately and enjoy your Whole30 Chicken Fajita Tacos!
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 18.6 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2931 mg | 62% | |
*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.
