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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/fish-tacos/

a plate with four fish tacos and a lime wedge

Fish Tacos

Diet Type | | Meal Type | | | | |

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

Ingredients

8
Corn tortillas
2 lbs
Cod fish
1 tbsp
Chipotle powder
3 tbsp
Vegetable oil
3 tbsp
Flour, all purpose
Lime wedges and lettuce (for garnish – not included in the nutritional analysis)

Directions

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