Low Sodium Chicken Fajitas Recipe (No Salt Added)

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This 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!

low sodium fajitas recipe with chicken bell peppers onions and salt free spices in corn taco shells

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
marinated chicken fajitas with sliced onions, bell peppers, pickled onions, salsa, avocado, and lime

Let’s Talk Taco Shells

There are some great low sodium varieties of taco & fajita shell options out there.

  1. 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.
  2. 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!
  3. 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.
  4. 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
  5. Lettuce Wraps – I like using romaine hearts or butter lettuce as taco wraps in a pinch.
low sodium taco shell options for fajitas corn tortillas and flour tortillas with low salt or no salt added from trader joe's mission zero carb and guererro brand

Ingredients For No-Salt-Added Fajitas

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.

a cast iron skillet of low sodium chicken fajitas with red onions sweet yellow onions and bell peppers charred to perfection

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.

Other low sodium toppings that would be delicious are: sliced jalapenos, spicy black beans, sour cream or plain Greek yogurt, lettuce, tomatoes, or cabbage!

low salt fajitas with chicken low sodium dinner ideas low salt mexican recipes easy homemade weeknight dinners low sodium meals

How To Make Chicken Fajitas Low Sodium

  1. 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.
  2. 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.
  3. 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.
  4. Add the chicken back into the pan with the vegetables, and cook for 4-5 more minutes until chicken and vegetables are hot.
  5. 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.
  6. Store leftovers fajita chicken and vegetables in an airtight container and refrigerate for up to 2 days.
low sodium fajita recipe with boneless skinless chicken breast and vegetables in a no-salt-added corn tortillas with bright and fresh vegetable toppings

More Low Sodium Chicken Dinner Ideas You May Enjoy

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low sodium fajitas recipe with chicken bell peppers onions and salt free spices in corn taco shells

Low Sodium Chicken Fajitas

AuthorKelly Jensen
This 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.
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner
Cuisine American, Mexican
Servings 4 2-taco servings
Calories 356 kcal

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

Serving Size
This recipe makes 4 servings total, of 2 fajitas each – that’s 8 total fajitas! The nutrition information is estimated for one 2-fajita serving. Nutrition and sodium will vary based on your ingredients.

Nutrition

Calories: 356kcalCarbohydrates: 36gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 137mgPotassium: 744mgFiber: 6gSugar: 8gVitamin A: 2228IUVitamin C: 89mgCalcium: 77mgIron: 2mg

*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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5 from 2 votes

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