Low Sodium Chicken Fajita Tacos

Transform your weeknight dinners with these irresistible Low Sodium Chicken Fajita Tacos—a heart-healthy twist on a classic favorite! Tender strips of marinated chicken are infused with zesty lime juice, smoked paprika, and aromatic spices, then seared to perfection alongside a vibrant mix of sautéed bell peppers and onions. Served on warm, pliable corn tortillas and topped with creamy avocado, fresh cilantro, and a dollop of tangy, low-sodium salsa, these tacos deliver big, bold flavors without the extra salt. Ready in just 35 minutes, this quick and nutritious recipe is perfect for satisfying your Tex-Mex cravings while keeping your sodium intake in check. Perfect for family meals, Taco Tuesday, or any occasion that calls for deliciously wholesome food!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Begin by slicing the chicken breasts into thin strips.

Step 2

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.

Step 3

Cover the bowl and let the chicken marinate in the refrigerator for at least 15 minutes.

Step 4

While the chicken marinates, cut the red and green bell peppers into thin strips and slice the onion.

Step 5

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.

Step 6

Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add the bell peppers and onion. Sauté them for about 5 minutes or until they are tender-crisp.

Step 8

Return the chicken to the skillet with the cooked vegetables and stir everything together to combine well. Remove from heat.

Step 9

Warm the corn tortillas in a dry skillet or microwave to make them pliable.

Step 10

To assemble the tacos, place a portion of the chicken and vegetable mixture onto each tortilla.

Step 11

Top each taco with fresh cilantro, sliced avocado, and a spoonful of low-sodium salsa.

Step 12

Serve immediately and enjoy your delicious, low sodium chicken fajita tacos.

Nutrition Facts

Serving size	(1641.3g)

Amount per serving	% Daily Value*
Calories	2080.5

Total Fat 83.0g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 385.6mg	0%
Sodium 497.6mg	0%
Total Carbohydrate 173.0g	0%
Dietary Fiber 44.0g	0%
Total Sugars 24.1g
Protein 167.5g	0%

Vitamin D 4.5IU	0%
Calcium 360.6mg	0%
Iron 14.1mg	0%
Potassium 3903.8mg	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: 35.4%

Protein: 31.8%

Carbs: 32.8%