Ordering fajitas or tacos at a restaurant can add as much as 2,500mg of sodium to your day, which is over the daily recommendation of 2,300mg of sodium and well over the recommended 1,500mg for those with high blood pressure.
Luckily, taking some time to make your own can help you greatly reduce the sodium. Eating three tacos from this recipe clocks in around 278mg of sodium, big difference!
I was able to keep the sodium low by directly marinating the chicken breasts with a minimal amount of salt for 30 minutes. Serving the tacos in white corn tortillas (I used the Mission brand) is much lower in sodium than using flour tortillas. Of course, the chicken is heavily seasoned and a lot of extra flavor is added with the caramelized onions, bell peppers, fresh onions and cilantro, and fresh squeeze of lime.
Video coming soon!
Lower-Sodium Chicken Fajita Tacos
- cutting board
- kitchen knife
- measuring spoons
- meat tenderizer
- 2 chicken breasts
- ¼ tsp salt divided into ⅛ tsp portions
- 2 large bell peppers
- 1 large yellow onion ½ sliced, ½ diced
- 1 Tbsp avocado oil
- ½ bunch cilantro
- 2 limes sliced into wedges
- 12 white corn tortillas
- ½ Tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- ⅛ tsp cayenne
- Place the chicken breasts in a gallon size plastic bag and, using a meat tenderizer, pound the chicken breasts until they are thin.
- Sprinkle ⅛ tsp of salt over each chicken breast. Place them in the fridge for 30 minutes.
- In the meantime, slice the bell peppers and onions. Set aside.
- In a small bowl, combine the chili, cumin, garlic, onion, paprika, black pepper, and cayenne. Mix, then set the seasoning aside.
- In another bowl, combine the diced onions and chopped cilantro. Mix and place in the fridge.
- After thirty minutes, get the chicken out of the fridge and pat it dry. Preheat your skillet over medium heat.
- Season the chicken breasts on both sides with ⅔ of the seasoning mix.
- Add avocado oil to the skillet, then add the chicken breasts. Cook one side for 8 minutes, then the other side for 4 minutes.
- Remove the chicken from the skillet and set aside. (The chicken is done when the internal temperature reaches 165 degrees F.)
- Take a paper towel and wipe off most of the grease from the skillet. Leave just a bit of oil on the skillet to cook the vegetables.
- Return the skillet to the stove, add the onions, and cook for about 10 minutes.
- While the onions cook, slice the chicken breasts into cubes. Set aside.
- Once the onions start to caramelize, add the bell peppers and the rest of the seasoning mix, and cook for another 10 minutes.
- While the fajita veggies continue to cook, warm up the corn tortillas in a separate skillet. Set aside.
- When the veggies are cooked, turn off the heat and begin assembling the tacos. In the corn tortillas, add a layer of chicken, fajita veggies, and onion/cilantro mix. Add a squeeze of lime over the tacos before eating.