Low Sodium Chipotle Chicken Taco
Delight in bold Southwestern flavors with this Low Sodium Chipotle Chicken Taco recipe, a healthier twist on a classic favorite. Marinated with smoky chipotle peppers, fresh lime juice, and a vibrant blend of spices, the chicken is grilled to perfection for tender, juicy results. This low sodium taco features wholesome toppings like creamy avocado, crisp radish slices, and fragrant cilantro, all wrapped in warm, soft corn tortillas. Quick to prepare with minimal cooking time, it’s perfect for weeknight dinners or casual gatherings. Serve with a squeeze of fresh lime for a burst of zesty flavor. Packed with smoky spice and fresh ingredients, these tacos are a guilt-free way to satisfy your cravings for Tex-Mex cuisine.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 units chipotle peppers in adobo sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 units garlic cloves, minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon freshly ground black pepper
- 8 units soft corn tortillas
- 2 units ripe avocados, sliced
- 0.25 cup fresh cilantro, chopped
- 3 units radishes, thinly sliced
- 4 units lime wedges
Instructions
In a blender or food processor, combine the chipotle peppers, lime juice, olive oil, minced garlic, chipotle chili powder, ground cumin, onion powder, smoked paprika, and black pepper. Blend until a smooth marinade forms.
Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the chipotle marinade over the chicken, ensuring it is evenly coated.
Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
Preheat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade and place it on the grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips.
Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side until pliable.
Assemble the tacos by placing a few slices of chicken onto each tortilla, followed by avocado slices, chopped cilantro, and radish slices.
Serve with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 6.5 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3432 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
