Chicken & Bell Pepper Tacos

Chicken & Bell Pepper Tacos

Share This Post

Chicken & Bell Pepper Tacos

Course: Dinner, Main Course
Keyword: chicken, dairy-free, gluten-free
Calorie: 300-400
Protein: 21-30g
Fiber: 11+g
Servings: 4
Calories: 343kcal


  • 1 1/2 tsps Extra Virgin Olive Oil
  • 1/2 Yellow Onion (diced)
  • 1 lb Extra Lean Ground Chicken
  • 1 Orange Bell Pepper (medium, chopped)
  • 8 tortillas Guerrero Zero Net Carb Mini Tortillas
  • 1 1 tbsp Taco Seasoning
  • 1 Lime (juiced, plus extra for serving)
  • 1 Avocado (medium, sliced)
  • 1/4 cup Cilantro
  • 2 1/2 ozs Pickled Red Onions


  • Heat the oil in a pan over medium heat. Add the onions and sauté for two to three minutes.
  • Add the chicken, breaking it up as it cooks. Cook for five to six minutes then add the bell pepper and taco seasoning. Stir and cook for another five minutes.
  • Once everything is cooked through, turn off the heat and add the lime juice.
  • To assemble, divide the chicken mixture between tortillas. Top with sliced avocado, cilantro, and pickled red onion. Enjoy!


  • Leftovers

    Refrigerate the chicken in an airtight container for up to three days. Assemble tacos just before serving.
  • Serving Size

    One serving is equal to two tacos.
  • More Flavor

    Add beans to the chicken mixture.
  • No Pickled Red Onion

    Omit or use sliced red onion instead.


Calories: 343kcal | Carbohydrates: 27g | Protein: 26g | Fat: 23g | Cholesterol: 98mg | Sodium: 763mg | Fiber: 19g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 94mg | Calcium: 85mg | Iron: 2mg

More To Explore

fREE: weight loss that lasts cheatsheet