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low sodium chicken taco recipe with corn tortillas, jalapenos, cilantro, and low salt queso fresco mexican cheese

Low Sodium Chicken Tacos

AuthorKelly Jensen
This low sodium chicken tacos recipe is made with shredded chicken simmered in a salt-free spice blend, with your favorite taco toppings. A tasty crowd-pleasing dinner everyone will love!
5 from 1 vote
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Prep Time 5 minutes
50 minutes
Total Time 55 minutes
Course dinner
Cuisine American, Mexican
Servings 8 tacos
Calories 273 kcal

Equipment

  • Small Bowl
  • Baking Dish
  • Skillet

Ingredients
  

For the Spice Blend

  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper

For the Tacos

  • 1.5 lbs chicken thighs boneless & skinless
  • 1 tablespoon extra virgin olive oil
  • 1 cup no-salt-added chicken broth
  • 1 lime juiced
  • 8 Corn Tortillas make sure they are 0mg or low in sodium
  • Toppings I used jalapeno, sour cream, and a low salt queso fresco (see note below!)

Instructions
 

  • Preheat the oven to 375 degrees Fahrenhieit.
  • In a small bowl, add the spice mixture: chili powder, cumin, smoked paprika, onion powder, garlic powder, and cayenne pepper. Mix well to combine and set aside.
  • Add the chicken thighs to a 13 x 9 inch baking dish. Drizzle the chicken with olive oil. Sprinkle half of the spice mixture over the chicken thighs until evenly coated. Cover the baking dish with foil, and bake for 30 minutes covered, then remove the foil and bake for an additional 15 minutes uncovered. Chicken will be done with it reaches an internal temperature of 165 degrees Fahrenheit.
  • Once done, remove the chicken from the oven, and shred with a fork. I found chicken is easier to shred when it is warm, rather than cool.
  • In a large pot or skillet, add the shredded chicken the remaining half of the spice blend, the chicken broth, and lime juice. Stir well, cover and simmer on low heat for 20 minutes.
  • Prep your tacos. Take a corn tortilla, and add a scoop of shredded chicken (I used about 1/4 cup of chicken per taco). Add your favorite low sodium taco toppings and enjoy!

Notes

Taco Toppings – I used tomatoes, lettuce, jalapeno peppers, cilantro, and found a great low salt cheese – a queso blanco from Tropical brand. I found it at my local box grocery store. You can also add sour cream, chopped red onion, green onion.
The nutrition is calculated based on just the spices, chicken, and corn tortillas, NOT the toppings. Any toppings you use will add sodium so be sure to add that amount to the total sodium content of the recipe you make at home. Sodium content will vary based on your ingredients.

Nutrition

Calories: 273kcalCarbohydrates: 15gProtein: 16gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 83mgSodium: 112mgPotassium: 299mgFiber: 3gSugar: 1gVitamin A: 849IUVitamin C: 3mgCalcium: 46mgIron: 2mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

Keyword low salt chicken tacos, low sodium chicken tacos, low sodium dinner ideas, low sodium mexican street tacos recipe, low sodium taco recipes
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