Name: Chicken Fajita Lettuce Tacos with Roasted Tomatillo Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts, sliced into thin strips; 2 tbsp olive oil; 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 large red bell pepper, sliced; 1 large yellow bell pepper, sliced; 1 medium red onion, thinly sliced; 1 head Romaine or butter lettuce (for taco shells); 1/2 cup fresh cilantro leaves, chopped; 1/4 cup queso fresco, crumbled (optional); 1 lime, cut into wedges

Chicken Fajita Lettuce Tacos with Roasted Tomatillo Salsa

MintyBowl7734

These Chicken Fajita Lettuce Tacos deliver all the bold flavors of Mexican street food, but in a low-carb, diabetic-friendly way. Swapping tortillas for crisp lettuce keeps the meal light, while a homemade roasted tomatillo salsa brings a smoky, tangy kick that makes it restaurant-worthy. The chicken is seasoned with classic Mexican spices, and the sautéed peppers and onions add color, crunch, and sweetness. This dish is easy to prepare, vibrant on the plate, and endlessly satisfying—perfect for anyone looking for a healthy, flavorful dinner that doesn’t sacrifice any of the fun of taco night.

Ingredients

Instructions

Preheat oven broiler to high. Place 6 tomatillos (husks removed, rinsed) on a foil-lined baking sheet and broil, turning occasionally, until charred and softened, about 8 minutes. Cool slightly, then blend with 1/4 cup chopped onion, 1 minced jalapeño, juice of 1 lime, and salt to taste. Set aside as salsa.
In a large bowl, toss chicken strips with chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and 1 tbsp olive oil until well coated. Set aside while prepping veggies.
Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook, stirring, until golden and cooked through, 5-6 minutes. Transfer chicken to a plate.
Add peppers and onion to same skillet. Cook, stirring, until crisp-tender and lightly charred in spots, about 4-5 minutes.
Separate lettuce leaves to use as taco shells. Fill each leaf with chicken, sautéed peppers and onions, a spoonful of roasted tomatillo salsa, and a sprinkle of cilantro. Add queso fresco if using. Serve with lime wedges.