Dairy-Free Chicken Fajita Tacos

Say goodbye to heavy dinners with these vibrant and flavorful Dairy-Free Chicken Fajita Tacos! Bursting with boldly seasoned chicken, sautéed bell peppers, and onions, this easy 40-minute recipe is a perfect weeknight meal that's both light and satisfying. Marinated in a zesty blend of lime juice, garlic, and warming spices like cumin and paprika, the chicken is complemented by the crunch of fresh veggies. Served atop warm corn tortillas and topped with creamy avocado, fresh cilantro, and tangy salsa, these fajita tacos are naturally dairy-free, gluten-free, and completely irresistible. Perfect for families or gatherings, this recipe offers a wholesome, fuss-free way to bring bold Tex-Mex flavors to your table!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 0.5 teaspoon onion powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 unit red bell pepper, sliced
• 1 unit green bell pepper, sliced
• 1 unit yellow onion, sliced
• 8 units corn tortillas
• 0.25 cup cilantro, chopped
• 1 unit avocado, sliced
• 0.5 cup fresh salsa

Directions

Step 1

Start by slicing the chicken breasts into thin strips.

Step 2

In a large bowl, combine the olive oil, lime juice, garlic powder, ground cumin, chili powder, paprika, onion powder, salt, and black pepper. Stir to make a marinade.

Step 3

Add the sliced chicken to the marinade and mix until the chicken is well-coated. Let it sit for at least 10 minutes to absorb the flavors.

Step 4

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips and cook for about 5-7 minutes, turning occasionally, until the chicken is cooked through and no longer pink in the center.

Step 5

Remove the chicken from the skillet and set aside on a plate.

Step 6

In the same skillet, add the sliced red and green bell peppers and the sliced onion. Sauté for about 5 minutes until they are tender but still have a slight crunch.

Step 7

Return the cooked chicken to the skillet and mix together with the sautéed peppers and onions. Heat for another 2 minutes to blend the flavors.

Step 8

Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side, or by wrapping them in a damp paper towel and microwaving for about 30 seconds.

Step 9

Assemble the tacos by placing a few strips of the chicken-pepper mixture in each tortilla.

Step 10

Garnish with chopped cilantro, sliced avocado, and a spoonful of fresh salsa. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1629.5g)

Amount per serving	% Daily Value*
Calories	2302.3

Total Fat 79.9g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 2218.3mg	0%
Total Carbohydrate 227.9g	0%
Dietary Fiber 48.0g	0%
Total Sugars 20.5g
Protein 174.0g	0%

Vitamin D 4.5IU	0%
Calcium 405.1mg	0%
Iron 15.2mg	0%
Potassium 3598.6mg	0%

*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.

Source of Calories

Fat: 30.9%

Protein: 29.9%

Carbs: 39.2%