Low Sodium Shredded Chicken Tacos
Elevate taco night with these flavorful and healthy Low Sodium Shredded Chicken Tacos, perfect for those seeking a heart-friendly twist on a classic favorite! Tender, juicy chicken breasts simmered in a fragrant blend of cumin, chili powder, and paprika create a protein-packed filling that’s bursting with bold, satisfying flavors without relying on excess salt. Fresh lime juice enhances the dish, while creamy slices of avocado, vibrant diced tomato, and fragrant cilantro add a refreshing finish. Nestled in warm corn tortillas for a gluten-free option, these tacos are quick to prepare in just 45 minutes and ideal for busy weeknights or casual entertaining. Serve these guilt-free tacos with your favorite sides for a wholesome and delicious meal the whole family will love!
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Recipe Information
Ingredients
- 1.5 pounds Boneless skinless chicken breasts
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 cup Low sodium chicken broth
- 1 tablespoon Fresh lime juice
- 8 pieces Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 1 large Avocado, sliced
- 1 medium Tomato, diced
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for about 5 minutes, until softened.
Stir in the minced garlic, cumin, chili powder, paprika, and black pepper, cooking for 1 minute until fragrant.
Place the chicken breasts into the skillet and pour in the low sodium chicken broth.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes until the chicken is cooked through.
Remove the chicken from the skillet and let it cool slightly. Use two forks to shred the chicken.
Return the shredded chicken back to the skillet, mix it with the cooked onions and spices, and heat through.
Stir in the fresh lime juice.
Warm the corn tortillas in a dry skillet or microwave.
To assemble the tacos, place a portion of the shredded chicken mixture onto each tortilla.
Top with sliced avocado, diced tomato, and chopped cilantro.
Serve immediately while warm.
Nutrition Facts
Calories |
2580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 13.6 g | ||
| Protein | 246.5 g | 493% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 440 mg | 34% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4227 mg | 90% | |
*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.
