Recipe printed from:

a plate with four fish tacos and a lime wedge

Fish Tacos

Submitted by Chef Kris Gaudet


Chef’s Notes:

  • Tilapia can be used instead of Cod. Fatty fish such as trout and salmon can be used as well, however the clean and fresh taste of white fish is better.
  • Pair this with the Waldorf Salad for a refreshing, crisp lunch.
  • Fresh cilantro or basil works great with this recipe and adds a punch of flavour.

Fish Tacos


8                                            Corn tortillas

2 lbs.                                     Cod fish

1 Tbsp                                   Chipotle powder

3 Tbsp                                   Vegetables oil

3 Tbsp                                   Flour, all purpose

Lime wedges and lettuce (for garnish – not included in the nutritional analysis)



  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, Waldorf salad, coleslaw or steamed vegetables.

Nutrient Analysis

  • Calories: 227.2 KCal
  • Protein: 27.6 g
  • Carbohydrates: 12.9 g
  • Fibre: 1.4 g
  • Total Fat: 6.8 g
  • Sodium: 99.3 mg
  • Phosphorus: 235.01 mg
  • Potassium: 324.47 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 146 g

Renal and Diabetic Exchanges

3.94 Protein choices
0.86 Carb choice

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup