Low Sodium Classic Chicken Tacos
Elevate your taco night with these flavorful Low Sodium Classic Chicken Tacos—perfect for anyone looking to savor bold Tex-Mex flavors while keeping sodium in check. Tender, marinated chicken breasts are seasoned with a zesty blend of lime juice, garlic powder, cumin, and chili powder, then pan-seared to perfection for a juicy, savory filling. Served in warm corn tortillas and topped with fresh cilantro, diced tomatoes, creamy avocado slices, crisp lettuce, and a dollop of sour cream, these tacos offer a delicious balance of textures and vibrant, natural flavors. Ready in just 35 minutes, this heart-healthy recipe is an ideal option for quick dinners or light lunches, perfect for satisfying taco cravings without sacrificing wellness. Whether you're meal-prepping or hosting a weeknight fiesta, these low sodium tacos are guaranteed to impress!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon black pepper
- 8 pieces corn tortillas
- 0.5 cup fresh cilantro leaves
- 1 cup diced tomatoes
- 1 piece sliced avocado
- 1 cup shredded lettuce
- 0.5 cup sour cream
Instructions
Begin by flattening the chicken breasts to an even thickness using a meat tenderizer or rolling pin for even cooking.
In a small bowl, mix together olive oil, lime juice, garlic powder, onion powder, ground cumin, chili powder, and black pepper to create a marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is well-coated and let it marinate for at least 10 minutes at room temperature.
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for approximately 6-7 minutes on each side or until they are well-browned and the internal temperature reaches 165°F (75°C).
Remove the chicken from the heat and let it rest for 5 minutes. Then, slice it thinly or shred using two forks.
Warm the corn tortillas in a separate pan over medium heat for about 30 seconds on each side or until pliable.
Assemble the tacos by placing a portion of the chicken on each tortilla, and top with fresh cilantro leaves, diced tomatoes, sliced avocado, shredded lettuce, and a dollop of sour cream.
Serve immediately and enjoy your low sodium classic chicken tacos!
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 18.4 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2592 mg | 55% | |
*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.
