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


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


  1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, and Cajun seasoning 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

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