Dive into bold flavor without the sodium boost with these zesty tacos featuring chipotle chiles, fresh orange juice, and no-salt-added beef broth. Perfect for health-conscious foodies!
Craving smoky, sweet, and savory tacos without the sodium overload? Look no further! These low-sodium chicken tacos are bursting with flavor, so good you'll be making them every Taco Tuesday (and maybe Wednesday too!).
Here's why you'll love this recipe:
Flavor Bomb: Chipotle chiles, orange juice, molasses, and secret-weapon beef broth (yes, you read that right!) create a complex, well-rounded tastebud party.
Low-Sodium Hero: With only 180mg per serving, you can indulge guilt-free. Bonus tip: use homemade sodium-free mustard for even lower sodium.
Easy & Freezer-Friendly: Skip the food waste! Portion out leftover chipotle peppers sauce and freeze – no more sad, forgotten cans of chipotle peppers in sauce.
Ready to conquer Taco Tuesday? Here's what you'll need:
180 mg of sodium, serves 4. You can save some sodium by using a homemade sodium free mustard as well.
Ingredients
Cooking spray
1 cup water
3 garlic cloves, minced
2 small chipotle chiles in adobo sauce, minced (adjust for desired heat)
½ cup chopped fresh cilantro
½ cup orange juice, freshly squeezed is best
2 tsp molasses
1 packet or tsp no sodium beef (yes beef) broth powder/bouillon
1 lbs. chicken breast
2 teaspoons yellow mustard
8 corn tortillas
Optional Toppings: avocado, diced onion, salsa, cheese, lime wedges
Instructions
Whisk together flavor: In a small bowl, combine orange juice, broth, molasses and water.
Sizzle & simmer: Spray a saucepan with cooking spray and heat over medium heat. Add chipotle chiles and garlic, cook until fragrant (about 30 seconds).
Add the liquid love: Pour in the broth mixture and bring to a simmer. Add chicken and simmer, covered, for 15-20 minutes or until cooked through.
Shred & stir: Transfer cooked chicken to a bowl and shred with two forks. Return shredded chicken to the pan and stir in Dijon mustard and cilantro.
Reduce & relish: Simmer briefly to thicken the sauce, about 5 minutes.
Warm & assemble: Warm tortillas (oven preferred to crisp them up) and fill with chipotle chicken mixture. Garnish with a sprinkle of fresh cilantro, top with your favorite toppings and savor the low-sodium fiesta!
Tips:
• Serve with your favorite low-sodium taco toppings like chopped avocado, salsa, and lime wedges.
• Leftovers? Store cooled chicken in an airtight container in the fridge for up to 3 days.
• Want extra protein? Use unsalted black beans or chickpeas instead of chicken for a vegetarian twist.