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Our July recipe is a quick and easy summer favorite: Fish Tacos.

This recipe was adapted by Fanny Sung Whelan, RD, from Chef Kris Gaudet from Kidney Community Kitchen

Ingredients
Makes 8 servings

  • 8 Corn tortillas
  • 2 lbs Cod, tilapia, or other white fish
  • 3 T Chipotle powder (can sub chili powder or paprika)
  • Vegetable oil
  • 3 tbsp Flour, all purpose
  • Lime wedges and lettuce (for garnish)

Instructions

  1. Heat oil in pan. Add flour and chipotle in bowl and dredge fish into it.
  2. Pan Fry fish until fish reaches 145 degrees F.
  3. Wrap tortillas in tea towel and warm in oven.
  4. Squeeze lime juice on fish and serve.
  5. Serve with green salad, coleslaw or steamed vegetables.

Nutrition Facts per serving

Calories: 166 Kcal
Protein: 20 g
Carbohydrates: 4 g
Total Fat: 6 g
Sodium: 69 mg
Phosphorus: 249 mg
Potassium: 519 mg

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.