Low Sodium Chicken Fajitas Recipe (No Salt Added)
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Jump to RecipeThis low sodium chicken fajitas recipe is quick, flavorful, and unbelievably delicious – with tender chicken breast, crunchy bell peppers, and your favorite toppings! ready in 30 minutes for the perfect easy weeknight dinner idea.
Cooked in a cast-iron skillet, the chicken and vegetables get perfectly browned and are loaded with flavor from the salt-free spice blend. I love serving these fajitas with my favorite spicy low sodium black beans and my low sodium cilantro lime rice!
Winner winner chicken dinner – NO boring chicken in this house with these fantastic low sodium chicken fajitas! Cooked in one pan, and ready in under 30 minutes. A fantastic weeknight meal the whole family will love.
Start by marinading chicken breast strips in lime juice and spices, and cooking them over high heat in a cast iron skillet until brown and delicious. Add in the peppers and onions, and cook for 7-8 additional minutes, and you have a quick and easy dinner.
These fajitas were a huge hit, and everyone can enjoy them by customizing their favorite toppings. I’ll share tips on low sodium taco/fajita shells below to wrap up your tasty fajitas.
These Low Sodium Chicken Fajitas Are
- Bright
- Spicy
- Hearty
- Easy to Make
- Flavorful
- Made with Simple Ingredients
- Marinated with a No-Salt-Added Spice Blend
Let’s Talk Taco Shells
There are some great low sodium varieties of taco & fajita shell options out there.
- Soft Corn Tortillas – these are my favorite, and widely available in grocery stores. Most varieties have between 0-50 mg sodium each, so be sure to check the labels. I like getting Guerrero brand, which I can find in New England.
- Hard Shell Corn Tortillas – If you love hard shell tacos, there are some options available in stores. Both Whole Foods and Trader Joe’s have no-salt-added corn shells that have 0 mg sodium!
- Mission Zero Carb Flour Tortillas – many flour tortilla brands have a high sodium content, however I like these zero carb tortillas (I got them at Target) that have 125mg of sodium per tortilla, which is the lowest I’ve found.
- Unsalted tortilla chips – if you can’t find any of these options at your store, regular unsalted tortilla chips can turn taco night into nacho night! It’s a good option
- Lettuce Wraps – I like using romaine hearts or butter lettuce as taco wraps in a pinch.
Ingredients For No-Salt-Added Fajitas
See the recipe card below for a full list of instructions and ingredient amounts!
Low Sodium Chicken
Chicken is an inexpensive protein, is great for easy lunches and dinners, and is so versatile – you can cook it many different ways! According to the USDA plain chicken has ~50mg sodium per 4 ounce serving.
I recommend buying chicken that has a nutrition label on it, so you know the exact amount of sodium in the meat. Or check out your local butcher and ask them for low sodium options. I used boneless skinless chicken breasts that I cut into strips, but you could use chicken thighs if desired.
Onions
I used a mix of both a sweet yellow onion and a red onion for my fajitas – just to add a little color and flavor! You can use your favorite kind of onions, the sweeter the better (like Vidalia).
Bell Peppers
I used a combo of one yellow bell pepper, and one red – again for color and a little flavor variety. You can use green bell peppers, or orange too! I had fresh on hand, but you could also use frozen pepper strips which you can find at the grocery store too for convenience.
Herbs & Spices
I made a homemade mix of chili powder, brown sugar, cumin, and chili flakes (for heat!), black pepper, and smoked paprika – and it was delicious. I marinated the chicken in the spices, and used the marinade again for the vegetables.
For fresh herbs, I love loading up fresh cilantro on my fajitas. If you don’t like cilantro, try parsley for that delicious fresh herb flavor.
Fresh Lime Juice
A key ingredient in these fajitas! Since there is no salt, having delicious fresh citrus really wakes these fajitas up. I add fresh lime juice to the chicken marinade, and again serve the fajitas with a wedge of lime for garnish.
You could substitute fresh lemon juice in a pinch, but skip the bottled juice! Fresh definitely makes a difference.
Taco/Fajita Shells
I outlined a few of my favorite low sodium options above – but I used 15mg sodium corn tortillas for my fajitas, which were delicious!
Fajita Toppings
These fajitas are good enough as-is, but my favorite part of fajitas and tacos are the toppings! I loaded on my no-salt pickled onions, some low sodium salsa that I got from Trader Joe’s (read my low sodium Trader Joe’s guide), and cilantro.
I also love using my salt free pico de gallo salsa too!
Other low sodium toppings that would be delicious are: sliced jalapenos, unsalted spicy black beans, sour cream or plain Greek yogurt, lettuce, tomatoes, or cabbage!
How To Make Chicken Fajitas Low Sodium
- Marinate the chicken: To a large freezer bag, add the chicken strips, olive oil, lime juice, brown sugar, chili powder, cumin, smoked paprika, black pepper, and chili flakes (if using). Mix well so the chicken is coated evenly in the spice mixture, and marinate for up to 24 hours.
- When ready to cook, heat a large cast iron skillet over medium-high heat until it’s hot. Remove the chicken from the marinade (save the marinade for step 4), and place the chicken in an even layer in the skillet. Cook for 5 minutes until chicken begins to brown, then flip the chicken and cook it on the other side for 4-5 minutes. Chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. Once chicken has finished cooking, remove from skillet, and set aside in a bowl.
- To the skillet, add the chopped onions, bell peppers, and the marinade. Cook for 7-8 minutes over medium high heat, until the vegetables begin to soften and brown.
- Add the chicken back into the pan with the vegetables, and cook for 4-5 more minutes until chicken and vegetables are hot.
- To make your fajitas, warm the corn tortillas in the oven. Add 1/3 cup of chicken and vegetables to each tortilla. And add your favorite toppings: I used no-salt pickled red onions, cilantro, avocado, and salsa.
- Store leftovers fajita chicken and vegetables in an airtight container and refrigerate for up to 2 days.
More Low Sodium Chicken Dinner Ideas You May Enjoy
- Low Sodium Chicken Caesar Pasta Salad
- Low Sodium Grilled Chicken
- Easy Low Sodium Chicken Lettuce Wraps
- Low Sodium Hot Honey Chicken
- Low Sodium Orange Glazed Chicken Breasts
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Low Sodium Chicken Fajitas
Equipment
- Cast Iron Skillet
- Freezer Bag
Ingredients
- 1 lb chicken breast cut into 1-inch strips
- 2 limes plus extra for garnish
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes optional for heat
- 2 bell peppers sliced
- 1 medium onion sliced
- 8 corn tortillas hard or soft shell
- Low Sodium Salsa
- Low Sodium Pickled Onions
- Low Sodium Toppings to garnish avocado, cilantro, green onion, sour cream, etc.
Instructions
- Marinate the chicken: To a large freezer bag, add the chicken strips, olive oil, lime juice, brown sugar, chili powder, cumin, smoked paprika, black pepper, and chili flakes (if using). Mix well so the chicken is coated evenly in the spice mixture, and marinate for up to 24 hours.
- When ready to cook, heat a large cast iron skillet over medium-high heat until it’s hot. Remove the chicken from the marinade (save the marinade for step 4), and place the chicken in an even layer in the skillet. Cook for 5 minutes until chicken begins to brown, then flip the chicken and cook it on the other side for 4-5 minutes. Chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. Once chicken has finished cooking, remove from skillet, and set aside in a bowl.
- To the skillet, add the chopped onions, bell peppers, and the marinade. Cook for 7-8 minutes over medium high heat, until the vegetables begin to soften and brown.
- Add the chicken back into the pan with the vegetables, and cook for 4-5 more minutes until chicken and vegetables are hot.
- To make your fajitas, warm the corn tortillas in the oven. Add 1/3 cup of chicken and vegetables to each tortilla. And add your favorite toppings: I used no-salt pickled red onions, cilantro, avocado, and salsa.
- Store leftovers fajita chicken and vegetables in an airtight container and refrigerate for up to 2 days.
Notes
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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These are even better than what I could get at a restaurant
Easy to make. Delicious to eat
Versatile and flavorful