Low Sodium Shredded Chicken Tacos
Transform taco night into a guilt-free indulgence with these Low Sodium Shredded Chicken Tacos! Packed with bold, smoky flavors from a perfectly seasoned blend of cumin, chili powder, and paprika, this recipe proves you don’t need excess salt to enjoy a delicious meal. Juicy, tender chicken cooked in low-sodium chicken broth is shredded to perfection and infused with a bright splash of lime juice for a zesty finish. Nestled in warm corn tortillas and topped with fresh avocado, diced tomatoes, and chopped cilantro, these tacos offer a wholesome, heart-healthy twist on a beloved classic. Ready in just 45 minutes and ideal for a quick weeknight meal, this recipe is sure to become a family favorite. Perfect for those seeking a flavorful low-sodium option, this dish delivers on taste while prioritizing your health.
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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
Directions
Step 1
Heat the olive oil in a large skillet over medium heat.
Step 2
Add the chopped onion and sauté for about 5 minutes, until softened.
Step 3
Stir in the minced garlic, cumin, chili powder, paprika, and black pepper, cooking for 1 minute until fragrant.
Step 4
Place the chicken breasts into the skillet and pour in the low sodium chicken broth.
Step 5
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.
Step 6
Remove the chicken from the skillet and let it cool slightly. Use two forks to shred the chicken.
Step 7
Return the shredded chicken back to the skillet, mix it with the cooked onions and spices, and heat through.
Step 8
Stir in the fresh lime juice.
Step 9
Warm the corn tortillas in a dry skillet or microwave.
Step 10
To assemble the tacos, place a portion of the shredded chicken mixture onto each tortilla.
Step 11
Top with sliced avocado, diced tomato, and chopped cilantro.
Step 12
Serve immediately while warm.
Nutrition Facts
| Serving size | (1862.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2580.5 |
| Total Fat 80.9g | 0% |
| Saturated Fat 15.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 578.3mg | 0% |
| Sodium 1228.1mg | 0% |
| Total Carbohydrate 218.0g | 0% |
| Dietary Fiber 46.9g | 0% |
| Total Sugars 13.6g | |
| Protein 246.5g | 0% |
| Vitamin D 34.0IU | 0% |
| Calcium 439.8mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 4226.7mg | 0% |
Source of Calories