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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
- Heat oil in pan. Add flour and chipotle in bowl and dredge fish into it.
- Pan Fry fish until fish reaches 145 degrees F.
- Wrap tortillas in tea towel and warm in oven.
- Squeeze lime juice on fish and serve.
- 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.