High-Protein Chicken Fajita Tacos with Creamy Cilantro-Lime Sauce 🌮🥑✨

If you are looking for a quick, vibrant, and incredibly macro-friendly dinner that feels like a weekend cheat meal, these Chicken Fajita Tacos are the answer.

This recipe packs perfectly seasoned, juicy chicken strips tossed with sweet sautéed peppers and onions over a rich, creamy mashed avocado base. The real showstopper, though, is the homemade Creamy Cilantro-Lime Sauce. By using a protein-dense Greek yogurt base mixed with fresh cilantro and cucumber, you get all the refreshing, velvety texture of a gourmet crema for a fraction of the calories and fats.

Prep time, Cook time, Servings

• Prep time: 15 minutes

• Cook time: 15 minutes

• Yield: 2 servings (4 tacos total)

Ingredients

The Chicken Fajita Filling

• 1 lb (approx. 450g) chicken breast, cut into thin strips

• 1 bell pepper (any color), sliced into strips

• ½ medium onion, sliced into strips

• Fajita seasoning: 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, garlic powder, salt, and pepper

• Avocado oil spray

• 4 low-carb or high-protein mini flour tortillas

The Base & Toppings

• 1 medium avocado, ripe

• A pinch of salt and lime juice (to mash into the avocado)

• ¼ cup sweet corn kernels (canned or thawed from frozen)

The High-Protein Creamy Cilantro Sauce

• 1 cup plain Greek yogurt (0% or 2% fat)

• ¼ English cucumber

• ½ cup fresh cilantro, finely chopped

• ½ tsp garlic powder

• ½ tsp onion powder

• A squeeze of fresh lime juice

• Salt to taste

Step-by-Step Instructions

1. Blend the Creamy Cilantro Sauce 🌿

In a small blender or food processor, combine the Greek yogurt, fresh cilantro, grated cucumber, garlic powder, onion powder, a generous squeeze of fresh lime juice, and a pinch of salt. Blend until smooth and vibrant green. Set aside in the fridge to let the flavors marry while you cook.

2. Sauté the Chicken & Veggies 🔥

Heat a large skillet over medium-high heat and coat it with avocado oil spray. Add your sliced bell peppers and onions, cooking for 4 to 5 minutes until they start to soften and get those beautiful charred edges. Push the veggies to the side of the pan (or remove them temporarily) and drop in your chicken breast strips. Season everything generously with your chili powder, cumin, paprika, garlic powder, salt, and pepper. Sauté the chicken for 6 to 7 minutes until fully cooked through, then toss everything together.

3. Mash the Avocado Base 🥑

In a small bowl, scoop out your ripe avocado. Add a tiny splash of lime juice and a pinch of salt, then mash it down with a fork or the back of a spoon until it’s smooth and spreadable.

4. Warm and Assemble 🌮

To unlock the best texture, warm your tortillas in a dry skillet for 30 seconds on each side until pliable.

• First, spread a thick, even layer of the mashed avocado directly onto each tortilla.

• Next, pile on a generous handful of the hot chicken, peppers, and onions.

• Sprinkle a spoonful of sweet corn kernels over the top.

• Finally, drizzle a heavy amount of your chilled creamy cilantro sauce right over everything.

📊 Estimated Macros (Per Serving)

The recipe makes 4 tacos total; macros are calculated for 2 tacos per serving: