Back to Recipes

Tacos

Dinner, Entrees, Ethnic, High Potassium, High Protein, Low Sodium

Ingredients

Based on 4 servings per recipe.

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1 1/2 teaspoons honey
  • 2 garlic cloves, minced
  • 1/2 teaspoon cumin
  • 1 teaspoon low sodium cajun blend (Spice Hunter brand)
  • 1 pound fish fillets, ground or cubed meat
  • 3 tomatoes, seeded and diced
  • 1 medium onion, diced
  • 1 bunch cilantro, chopped
  • 1/2 head lettuce, cored and shredded
  • 2 limes, cut in wedges

Preparation

  1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, andĀ Cajun seasoningĀ in a bowl until blended.
  2. Place the meat/fish in a gallon zip lock bag and pour the marinade over the meat.
  3. Cover and refrigerate for 6-8 hours.
  4. Grab baking sheet and line with foil for easy clean up.
  5. Pre-heat oven to 350 degrees.
  6. Remove meat/fish from marinade, drain off excess and disgard remaining marinade.
  7. Bake meat/fish pieces until done, about 25-30 minutes.
  8. Assemble tacos by placing meat/fish pieces in center of taco shells with desired amounts of tomatoes, cilantro, lettuce, sour cream, salso, orand/or any other garnishes desired.
  9. To serve, roll tacos and garnish with lime wedges.

About This Recipe

This recipe was created by Chef Amadeus, a past Food Network star. He cooked for us at our Kidney Health Fests and classes. Check him out at www.chefamadeus.com

More recipes like this


Biscuits with Master Mix


Breads, Breakfast, Vegetarian, Low Phosphorus

Apple Rice Salad


Lunch, Salads, Vegetarian, Low Phosphorus

Edamole Spread


Snacks, Low Phosphorus, Low Potassium, Low Sodium