Low Sodium Crispy Beef Tacos
Satisfy your taco cravings without the extra salt with these irresistible Low Sodium Crispy Beef Tacos. Perfectly spiced with a medley of chili powder, cumin, and smoked paprika, the lean ground beef is simmered to juicy perfection with no-salt-added tomato paste for a burst of flavor in every bite. The crispy, lightly fried corn tortillas provide the ideal crunch, while fresh toppings like shredded lettuce, diced tomatoes, creamy avocado, and a sprinkle of low-sodium cheddar cheese make these tacos both wholesome and satisfying. Quick and easy to prepare in under 45 minutes, this healthier twist on a classic taco night favorite is perfect for anyone seeking a low-sodium meal without compromising on flavor. Serve with lime wedges and a sprinkle of fresh cilantro for a zesty finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Lean ground beef
- 0.5 cup Onion, finely chopped
- 2 large Garlic cloves, minced
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste, no salt added
- 0.5 cup Water
- 10 pieces Corn tortillas, small
- 4 tablespoons Olive oil
- 1 cup Lettuce, shredded
- 1 cup Tomatoes, diced
- 1 cup Cheddar cheese, low sodium, shredded
- 1 large Avocado, sliced
- 0.25 cup Cilantro, fresh, chopped
- 1 whole Lime, sliced into wedges
Instructions
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon until it is browned, about 5-7 minutes.
Drain excess fat if necessary, and add chili powder, cumin, smoked paprika, and black pepper to the beef. Stir well to combine.
Add the tomato paste and water to the skillet. Stir until the beef is coated in the mixture. Reduce heat to low and simmer for about 10 minutes.
In a separate small skillet, heat 3 tablespoons of olive oil over medium heat.
Once hot, lightly fry each corn tortilla one at a time for about 30 seconds per side or until crispy. Remove and drain on paper towels.
To assemble the tacos, fill each crispy corn tortilla with a few spoons of the cooked beef mixture.
Top with shredded lettuce, diced tomatoes, shredded low sodium cheddar cheese, sliced avocado, and fresh cilantro.
Serve with lime wedges on the side for an extra zest and garnish.
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 20.5 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1219 mg | 94% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2806 mg | 60% | |
*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.
