Low Sodium Street Tacos
Enjoy the bold flavors of Mexican-inspired cuisine with this heart-healthy twist on a classic favorite: Low Sodium Street Tacos! Perfectly seasoned boneless chicken thighs, or a low-sodium tofu option for vegetarians, are pan-seared to tender perfection and served on warm mini corn tortillas. Each taco bursts with freshness from toppings like diced Roma tomatoes, creamy avocado, chopped cilantro, and zesty lime wedges. This recipe takes just 30 minutes and features a fragrant homemade seasoning blend—with no added salt—making it ideal for those seeking delicious, low sodium meals that don’t compromise on taste. Whether you're whipping up a quick weeknight dinner or impressing guests with a healthier take on street tacos, this dish is easy, customizable, and packed with vibrant flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs (or use a low-sodium plant-based protein like tofu for a vegetarian option)
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Ground black pepper
- 1 tbsp Olive oil
- 8 pieces Mini corn tortillas (low sodium)
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup White onion, finely diced
- 2 pieces Roma tomatoes, diced
- 1 piece Avocado, sliced or diced
- 2 pieces Fresh lime, cut into wedges
Instructions
Heat a large skillet over medium heat and add the olive oil.
In a small bowl, mix the cumin, smoked paprika, garlic powder, onion powder, and black pepper to create a seasoning blend.
Rub the seasoning mix evenly over the chicken thighs (or tofu, if using).
Cook the chicken thighs in the skillet, about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). For tofu, cook for 4 minutes per side until golden and slightly crispy.
Remove the cooked chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips. If using tofu, cube the cooked slices if preferred.
Heat the mini corn tortillas in a dry skillet over medium heat for about 15 seconds per side, until warmed and pliable.
Assemble the tacos by layering the sliced chicken or tofu onto each tortilla. Top with diced onion, tomato, avocado, and freshly chopped cilantro.
Squeeze lime juice over each taco to enhance the flavor.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 12.9 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 390 mg | 30% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3375 mg | 72% | |
*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.
