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+ servings

Mexican Chicken Tacos

Course Dinner
Cuisine Mexican
Keyword Chicken Tacos, dairy-free, gluten-free
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4


  • 2 tbsp extra-virgin olive oil pure-pressed
  • Freshly ground black pepper to taste
  • 1 clove garlic minced
  • 1 medium red onion chopped
  • 1 medium red or green bell pepper chopped
  • 1/2 tsp cumin ground
  • 1/2 tsp oregano dried
  • 4 ea chicken breasts, boneless, skinless diced
  • 8 ea blue corn taco shells, gluten-free Garden of Eatin'


  • 1 cup goat milk cheese grated
  • 1/4 cup cilantro, fresh minced
  • 1/4 cup scallions minced
  • 1 cup tomatoes chopped
  • 1 ea avocado sliced
  • 2 cups lettuce shredded
  • 1 cup salsa store-bought, gluten-free


  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.  When oil is hot, add garlic, onion, bell pepper, cumin, oregano, and black pepper and saute until softened, about 5 minutes.
  • Remove from pan and set aside.  Heat remaining tablespoon oil in the same skillet over medium-high heat.  When the oil is hot, add diced chicken and saute until tender, about 5-10 minutes.
  • Add sauteed vegetables to cooked chicken and cook until heated through.
  • Warm tacos in the oven or if using tortillas, use tongs to heat them directly over a gas burner, turning once until softened and puffed up.
  • Spoon chicken and vegetable mixture into tacos or onto tortillas, dividing evenly.  Top with grated cheese, cilantro, scallions, tomatoes, avocado, and lettuce.  Serve salsa on the side.


Nutritional information does not include salsa.


Serving: 1taco | Carbohydrates: 34g | Protein: 41g