Low Sodium Crispy Fried Tacos
Satisfy your taco cravings with these Low Sodium Crispy Fried Tacos, a flavor-packed twist on a classic favorite that's kinder to your heart health! This recipe combines seasoned lean ground beef with aromatic spices like cumin, paprika, and coriander, all enhanced with a splash of fresh lime juice for a tangy kick. The corn tortillas are delicately fried to a perfectly crisp golden shell, creating the ultimate crunch with every bite. Topped with vibrant grape tomatoes, shredded iceberg lettuce, and a creamy homemade avocado cilantro sauce, these tacos strike the perfect balance between indulgence and freshness. Ready in just 45 minutes, they're a quick, wholesome meal ideal for family dinners or casual gatherings. Keyword-rich and irresistibly tasty, these low sodium tacos prove that bold flavor doesn’t need to compromise on health.
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Recipe Information
Ingredients
- 1 lb lean ground beef
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp black pepper
- 0.5 tsp dried oregano
- 0.5 tsp ground coriander
- 2 tbsp fresh lime juice
- 10 corn tortillas
- 1 cup grape tomatoes, diced
- 2 cups iceberg lettuce, shredded
- 0.25 cup fresh cilantro, chopped
- 1 avocado
- 0.5 cup Greek yogurt
- 1 lime, juiced
- 2 cups vegetable oil
Instructions
In a large skillet, heat a small drizzle of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the lean ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 5-6 minutes.
Once the beef is cooked, add cumin, paprika, black pepper, dried oregano, and ground coriander. Stir to combine and let cook for 2 more minutes.
Pour in the fresh lime juice to the beef and stir well. Remove from heat and set aside.
In a separate small bowl, mash the avocado and combine it with Greek yogurt, chopped cilantro, and juice from one lime. Mix until smooth to create the avocado cilantro sauce.
In a deep frying pan, heat vegetable oil over medium-high heat. Use tongs to hold a corn tortilla and submerge it briefly in the oil, then fold it over to form a taco shell. Fry until crispy and golden, about 1-2 minutes on each side. Repeat with remaining tortillas.
Transfer fried tortillas to a plate lined with paper towels to drain excess oil.
To assemble the tacos, fill each fried tortilla with a scoop of the beef mixture, topped with shredded lettuce, diced grape tomatoes, and a dollop of avocado cilantro sauce.
Serve the low sodium crispy fried tacos immediately and enjoy!
Nutrition Facts
Calories |
5815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.5 g | 628% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 271.5 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 20.8 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2692 mg | 57% | |
*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.
