Chicken Fajita Tacos (Low Carb Friendly!)



Tacos in my house happen at LEAST once a week (but we almost always go out for Mexican food one night too). I just love how creative you can get with toppings and it’s really easy to customize them to fit any diet/nutrition needs.

Instead of ground chicken or beef, I use boneless skinless chicken breast (you can also use steak or shrimp) and make them fajita style.

I always spread out tons of toppings so that whoever is eating with us can get creative. I like to put out chopped cilantro, diced onion, different salsas, guacamole, sour cream or greek yogurt, cheese, beans and any other veggies I have on hand!

You can serve your tacos in a lettuce wrap (like I did here), over rice, quinoa or cauliflower rice in a bowl, over a salad or in a tortilla (corn, flour, or low carb tortillas– my favorites are Trader Joes, La Tortilla Factory, Tumaros, Mama Lupe, or Maria and Ricardo’s).

And always, a skinny spicy margarita!

Chicken Fajita Tacos (Low Carb Friendly!)

Serves: 2


  • 10 oz Chicken Breast, cut into strips

  • 1 Bell Pepper, Sliced

  • 1 Medium Onion, Sliced

  • Non-stick Propellant-Free Cooking Spray

  • For Marinade: (you will be discarding everything but the chicken after meat is done marinating)

    • 1 Lime, juiced

    • 1 Onion

    • Bunch Cilantro

    • 1 tsp Smoked Paprika

    • ½ tsp Pepper

    • ½ tsp Cumin

    • ½ tsp  Garlic Powder

    • ½ tsp Onion Powder

    • ¼ tsp Salt


  1. To marinate meat, place chicken (cut into strips) into a big Ziploc bag. Cut lime in half and squeeze onto chicken (leave the rind in the bag), Cut one onion into pieces of any shape and add to bag. Take a handful of cilantro and add to bag. Add ½ tsp of smoked paprika, black pepper, cumin, garlic powder and onion powder and ¼ tsp salt

  2. Allow meat to marinate for 30 minutes to 3 hours, depending on how much time you have.

  3. While meat is marinating, cut one bell pepper and one onion into strips.

  4. Once meat is ready, heat a non-stick pan over medium heat and spray with non-stick cooking spray.

  5. Add bell pepper and onion to pan and allow to cook until almost soft

  6. Once veggies begin to soften, add in the steak and stir to combine.

  7. Allow chicken to cook through, usually ~10 minutes.

  8. Remove from heat and serve!


  1. Topping ideas: Green or red salsa, pico de gallo, fresh chopped cilantro or onion, low fat sour cream or greek yogurt, part skim shredded cheese, guacamole, avocado, or any other favorite toppings!

  2. Side dish ideas: Cauliflower rice, regular rice (portioned), beanito chips, tortilla chips, corn, black beans or fat free refried beans

  3. Tortilla Options: Low Carb Tortillas (Trader Joe’s, La Tortilla Factory, Tumaro’s) or serve in a lettuce wrap! Or serve as a bowl over rice, quinoa or cauliflower rice. You can also serve this over a salad.

  4. *Nutrition Facts are calculated BEFORE toppings!

Nutrition Facts (per 1 Serving, 1/2 Recipe): 190 Calories, 6 g Fat, 8 g Carbohydrate, 3 g Fiber, 29 g Protein