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Close-up of low sodium chicken tacos in a row of three topped with cilantro on a white plate next to lime wedges
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5 from 1 vote

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Poultry
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Low Salt
Keyword: chicken tacos, low sodium, low sodium tacos, tacos
Servings: 6
Calories: 260kcal
Author: Diabetic Foodie


  • 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)


  • 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


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.


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: 0g | Cholesterol: 32.5mg | Sodium: 212.5mg | Potassium: 162.7mg | Fiber: 19.6g | Sugar: 1.7g | Net carbs: 9.7g