Low Sodium Crispy Chicken Taquitos
Looking for a flavorful twist on a classic favorite that won’t compromise your healthy eating goals? These Low Sodium Crispy Chicken Taquitos are the perfect balance of crunch and savory goodness, packed with seasoned shredded chicken and baked to crispy perfection without deep frying. Made with tender chicken simmered in low-sodium broth and seasoned with smoky paprika, cumin, and garlic powder, these taquitos deliver bold flavor without the added salt. Wrapped in warm, pliable corn tortillas and lightly sprayed with olive oil, they turn irresistibly golden in the oven. Serve them fresh with a vibrant medley of diced avocado, shredded lettuce, chopped cilantro, and a squeeze of lime for a bright, zesty finish. Perfect for a family dinner or a crowd-pleasing appetizer, this low sodium recipe proves that healthy eating can also be utterly delicious.
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken breasts
- 1 cup Low sodium chicken broth
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 0.5 tsp Black pepper
- 12 Corn tortillas
- Olive oil spray
- 0.25 cup Chopped fresh cilantro
- 1 Lime
- 1 Avocado
- 2 cups Shredded lettuce
- 0.5 cup Sour cream (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place the chicken breasts in a saucepan and add the low sodium chicken broth. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes or until the chicken is cooked through.
Remove the chicken from the saucepan, let it cool slightly, and shred it using two forks.
In a large bowl, mix the shredded chicken with garlic powder, onion powder, smoked paprika, ground cumin, and black pepper until well combined.
Wrap the corn tortillas in a damp paper towel and microwave them for about 30 seconds to make them more pliable.
Place about 2 tablespoons of the chicken mixture along the center of each tortilla, then roll them up tightly and secure with a toothpick if necessary.
Arrange the rolled taquitos seam side down on the prepared baking sheet. Lightly spray them with olive oil spray to help them crisp up.
Bake in the preheated oven for 15-20 minutes or until the taquitos are golden brown and crispy.
While the taquitos are baking, prepare the toppings. Dice the avocado and cut the lime into wedges.
Once the taquitos are done, serve them hot with chopped cilantro, diced avocado, shredded lettuce, a dollop of sour cream if desired, and lime wedges on the side.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 295.8 g | 108% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 13.2 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 720 mg | 55% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3910 mg | 83% | |
*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.
