Diabetes Cure

Low-Carb Chicken Tacos (Low Sodium)

Enjoy Mexican night in style with these low-carb chicken tacos! Spiced grilled chicken breasts and creamy, zesty slaw come together in less than 30 minutes.

Close-up of low sodium chicken tacos in a row of three topped with cilantro on a white plate next to lime wedges

Who doesn’t love Taco Tuesday? Mexican-inspired dishes are bursting with flavor and can be customized for so many different ways of eating.

These low sodium chicken tacos are a perfect example! You can even use low-carb tortillas or lettuce wraps for a keto-friendly meal that’s sure to satisfy.

Best of all, these tacos can be ready in less than half an hour. They’re so easy to make! Just season and cook the chicken breasts, mix together the slaw, then assemble your perfect taco. How great is that?

This is a great summertime dish when you’re in the mood to grill out. And the slaw is so cool and refreshing on top of the chicken! Although with flavors this delicious, you may find yourself whipping up this meal all year round.

How to make low-carb chicken tacos

This simple recipe comes together in just five steps. Let’s see how it’s done!

Ingredients for recipe in separate bowls and ramekins, as seen from above

Step 1: Heat a large grill pan over medium heat. While the pan is heating up, coat the chicken breasts in the olive oil and taco seasoning.

Three raw chicken breasts on a white plate seasoned with taco seasoning, as seen from above

Step 2: Grill the chicken breasts until cooked through.

Three chicken breasts cooking on a grill pan, as seen from above

Step 3: While the chicken is grilling, mix together the coleslaw mix, sour cream, apple cider vinegar, fresh dill, and black pepper. Mix until everything is well-coated, then chill in the refrigerator until the chicken is done.

Slaw ingredients mixed together in a glass bowl with a spoon, as seen from above

Step 4: Once the chicken is cooked, remove it from the pan and allow it to rest for 5 minutes, then use two forks to shred into rough chunks.

See also  The Surprising Benefits of Taking Metformin for Type 1 Diabetes

Step 5: Assemble your tacos by adding chicken and desired toppings to tortillas or lettuce leaves. Squeeze lime juice over tacos and serve.

Feel free to add any of your other favorite toppings as well! Sliced avocado, shredded cheese, diced tomatoes, or cilantro are just a few of my favorites.

Five tacos lined up on a rectangular serving plate next to a ramekin of fresh cilantro and lime wedges, as seen from above

Choosing your tortillas

The nutritional information for this recipe includes standard low-carb tortillas, which is where most of the sodium comes from. Whenever possible, I recommend buying low-sodium, low-carb tortillas, which will lower the sodium per serving even further.

Want to have complete control over your ingredients? Just whip up a batch of your own homemade keto tortillas! You can even omit the added salt if you prefer.

Of course, you can always keep it simple by swapping out tortillas for crunchy lettuce wraps. A good, sturdy lettuce that doesn’t have a strong flavor like iceberg or butter lettuce will be your best bet.

Shredded chicken and slaw in a tortilla topped with fresh cilantro on a white plate next to lime wedges

Storage

You may find yourself with leftover chicken or slaw. These make great leftovers to enjoy later in the week!

You can store any extras in separate airtight containers in the refrigerator for two days. When you’re ready to eat, reheat the chicken in the oven, top with the slaw straight from the fridge, and enjoy.

Other delicious low-sodium recipes

Reducing your salt intake doesn’t mean you have to settle for bland, boring dishes! There are so many ways to cut back on sodium and still indulge in big, bold flavors that will make your taste buds sing. Here are a few of my favorite low-sodium recipes I know you’ll love:

See also  7 Low-Carb Breakfast Recipes to Start Your Day

When you’ve tried these tacos please don’t forget to let me know how you liked them and rate the recipe in the comments below!

Close-up of low sodium chicken tacos in a row of three topped with cilantro on a white plate next to lime wedges

Print

Low-Carb Chicken Tacos (Low Sodium)

Enjoy Mexican night in style with these low sodium chicken tacos! Spiced grilled chicken breasts and creamy, zesty slaw come together in less than 30 minutes.
Course Main Course, Poultry
Cuisine Mexican
Diet Diabetic, Gluten Free, Low Salt
Keyword chicken tacos, low sodium, low sodium tacos, tacos
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 260kcal
Author Diabetic Foodie

Ingredients

  • 2 large chicken breasts (roughly 12 ounces)
  • 2 tablespoons taco seasoning (low-sodium or no-salt-added)
  • 2 tablespoons olive oil
  • 2 cups coleslaw mixture (shredded cabbage and carrot)
  • ¼ cup sour cream
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon fresh dill
  • 1 teaspoon black pepper
  • 6 low-carb tortillas (or large lettuce wraps)
  • 6 lime wedges
  • ½ cup fresh cilantro (for serving)
  • 1 avocado (sliced — for serving)

Instructions

  • Heat a large grill pan over medium heat. While the pan is heating up, coat the chick-en breasts in the olive oil and taco seasoning.
    2 large chicken breasts, 2 tablespoons olive oil, 2 tablespoons taco seasoning
  • Grill the chicken breasts until cooked through.
  • While the chicken is grilling, mix together the coleslaw mix, sour cream, apple cider vinegar, fresh dill, and black pepper. Mix until everything is well-coated, then chill in the refrigerator until the chicken is done.
    2 cups coleslaw mixture, ¼ cup sour cream, 1 teaspoon apple cider vinegar, 1 teaspoon fresh dill, 1 teaspoon black pepper
  • Once the chicken is cooked, remove from the pan and allow it to rest for 5 minutes, then use two forks to shred into rough chunks.
  • Assemble your tacos by adding chicken and desired toppings to tortillas or lettuce leaves. Squeeze lime juice over tacos and serve.
    6 low-carb tortillas, 6 lime wedges, ½ cup fresh cilantro, 1 avocado

Notes

This recipe is for 6 tacos.

The nutritional information is for standard low-carb tortillas. If possible, opt for low-sodium, low-carb tortillas to further reduce the sodium.

Leftover chicken and slaw can be stored in separate airtight containers in the refrigerator for 2 days. To serve, reheat the chicken in the oven, add the slaw straight from the refrigerator, and enjoy.

See also  Carolina Chicken Wings

Nutrition

Serving: 1taco | Calories: 260kcal | Carbohydrates: 29.3g | Protein: 21.6g | Fat: 14.1g | Saturated Fat: 3.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.8g | Trans Fat: g | Cholesterol: 32.5mg | Sodium: 212.5mg | Potassium: 162.7mg | Fiber: 19.6g | Sugar: 1.7g | Net carbs: 9.7g

The post Low-Carb Chicken Tacos (Low Sodium) appeared first on Diabetic Foodie.

Diabetic Foodie