Fish Tacos
These are easy-to-make and kidney-friendly fish tacos! The vegetables used in this recipe are all lower in potassium content that people who need to watch their potassium intake can enjoy too!
<INGREDIENTS> serves 2
4 slices corn tortillas
6 oz salmon or a white fish
2 cups shredded cabbage
1/4 bunch cilantro
lemons
dash of sea salt
black pepper
For salsa:
1/2-1 onion chopped
2 jalapeno chopped
1 whole garlic chopped
1/2 lb red and orange bell peppers chopped
olive oil
<DIRECTIONS>
1. Place chopped onion, jalapeño, garlic and bell peppers in a baking pan or dish. Drizzle a bit of olive oil and sprinkle a dash of sea salt on top. Roast them at 425 degrees F for 10 minutes. Let cool. Once cooled down, pour them into a blender to blend and make into salsa.
2. In a bowl, add in shredded cabbage, chopped cilantro and lemon juice from 1/2 of a lemon, then toss everything until well combined.
3. Portion the salmon into ~1.5 oz sized filets. Sprinkle a bit of sea salt and black pepper on the salmon filets and then pan sear the filets until cooked.
4. To warm up the tortillas, wet the store-bought tortillas with water and heat them on a sauté pan over low heat. Heat each side for about 30-60 seconds or longer if you prefer crispy texture. Another easy way to warm up a tortilla is to cover it with a damp paper towel and microwave for 30 seconds.
5. Place a slice of warmed tortilla on a serving plate, add a filet of pan-seared salmon on the tortilla, then add the tossed cabbage and homemade salsa on top. Serve with lemon wedge or optional some roasted jalapeños for extra spice! Taco is ready!
Happy Eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!