These chicken fajita tacos are a hit with kids and adults alike! Packed with veggies they are a healthful addition to your taco Tuesday rotation! Gluten-free with gf tortillas. Dairy-free without sour cream.
Author: Maria Adams
Recipe type: dinner, kid-friendly
Cuisine: Tex-Mex
Serves: 4
Ingredients
½ teaspoon salt
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
1.25 pounds boneless, skinless chicken breast, cut into ¾-inch pieces
1 white onion, cut into ½-inch strips
1 red bell pepper, cut into ½-inch strips
1 zucchini, cut into strips
1 tablespoon organic canola or avocado oil
2 cups baby spinach
Juice of 1 lime
8 (6-inch) corn tortillas (make sure gluten-free if needed)
Instructions
Combine chili powder, cumin, onion powder, and salt in a large bowl. Add chicken, onion, bell pepper, and zucchini. Toss well to coat.
Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add chicken and vegetable mixture, and sauté about 7-9 minutes, until chicken is cooked through. Mix in spinach until just wilted. Drizzle with lime juice.
Meanwhile in a small skillet coated with cooking spray, heat tortillas about 30 seconds on each side, recoating pan with spray between tortillas. (Alternatively, heat them all in the microwave wrapped in damp paper towels.)
Arrange chicken mixture on tortillas and add toppings of choice.
Notes
TOPPING SUGGESTIONS: Lime wedges Avocado slices (or guacamole) Sliced red cabbage Sour cream or cashew cream Cilantro Salsa Hot sauce
INCLUDE FOR KIDS WHO PREFER RAW VEGGIES: Raw bell pepper slices Raw zucchini slices Fresh baby spinach
Recipe by Hälsa Nutrition at https://halsanutrition.com/chicken-fajita-tacos/