Fajita Grilled Chicken Stuffed Tacos

Gluten Free
Health score
3%
Fajita Grilled Chicken Stuffed Tacos
45 min.
12
165kcal

Suggestions


Are you ready to elevate your taco night with a delicious twist? Introducing Fajita Grilled Chicken Stuffed Tacos, a mouthwatering dish that combines the vibrant flavors of fajitas with the fun and convenience of tacos. Perfect for gatherings, this gluten-free recipe serves up to 12 people, making it an ideal choice for parties, family dinners, or casual get-togethers.

Imagine tender, juicy chicken breasts marinated in zesty fajita seasoning, grilled to perfection, and then nestled in crispy taco shells. Each bite is a delightful explosion of flavors, enhanced by sautéed onions and colorful peppers, complemented by the sweetness of pineapple tidbits. The addition of chicken-flavored rice brings a hearty touch, ensuring that every taco is satisfying and full of texture.

Not only is this dish a feast for the taste buds, but it also boasts a balanced caloric profile, with each serving containing just 165 calories. Whether you're looking for a tasty appetizer, a fun snack, or a standout starter, these stuffed tacos are sure to impress. Serve them with your favorite salsa or pico de gallo for an extra kick, and watch as your guests rave about this delightful fusion of flavors. Get ready to make taco night unforgettable!

Ingredients

  • 4.7 oz taco shells (10 Count)
  • oz old bay seasoning 
  •  chicken breast boneless skinless
  • tablespoon butter 
  • 0.3 cup bell pepper green red chopped ( or )
  • 0.5 cup onion chopped
  • cups rice prepared chicken flavored
  • pinch ground pepper 
  • 1.5 cups dole pineapple tidbits 
  • serving salt and pepper to taste
  • cup pico de gallo prepared

Equipment

  • knife
  • grill
  • meat tenderizer

Directions

  1. Preheat grill to 400°F.
  2. Lightly pound chicken breasts with a meat mallet, then score each side with a sharp knife. Coat chicken in Fajita Seasoning.
  3. Place onto hot grill, and cook 30-35 minutes, or until juices run clear, flipping after 15 minutes.
  4. While chicken is grilling, sauté onion and peppers in the butter over medium heat until onions are translucent.
  5. Add rice, cayenne, and pineapples. Season as desired with salt and pepper. Stir occasionally.
  6. When chicken is done, cut into pieces. Top taco shells with rice mixture and chicken.
  7. Serve with salsa or pico de gallo, if desired.

Nutrition Facts

Calories165kcal
Protein18.89%
Fat23.61%
Carbs57.5%

Properties

Glycemic Index
24.67
Glycemic Load
12.41
Inflammation Score
-3
Nutrition Score
7.6373911603637%

Flavonoids

Luteolin
0.2mg
Isorhamnetin
0.33mg
Kaempferol
0.05mg
Quercetin
1.44mg

Nutrients percent of daily need

Calories:164.96kcal
8.25%
Fat:4.4g
6.77%
Saturated Fat:1.65g
10.34%
Carbohydrates:24.1g
8.03%
Net Carbohydrates:22.41g
8.15%
Sugar:6.62g
7.36%
Cholesterol:20.59mg
6.86%
Sodium:226.87mg
9.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.91g
15.83%
Vitamin K:20.67µg
19.68%
Manganese:0.37mg
18.38%
Vitamin B3:3.44mg
17.21%
Selenium:11.88µg
16.97%
Vitamin B6:0.33mg
16.47%
Phosphorus:105.7mg
10.57%
Vitamin C:8.31mg
10.07%
Magnesium:30.57mg
7.64%
Iron:1.29mg
7.14%
Fiber:1.69g
6.75%
Potassium:209.65mg
5.99%
Vitamin B1:0.09mg
5.95%
Vitamin B5:0.52mg
5.19%
Copper:0.1mg
4.76%
Calcium:45.66mg
4.57%
Vitamin A:224.08IU
4.48%
Folate:16.04µg
4.01%
Zinc:0.59mg
3.96%
Vitamin B2:0.05mg
3.22%
Vitamin E:0.22mg
1.49%