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The video features a quick and easy recipe for fish tacos following a kidney-friendly diet. It emphasizes the importance of using ingredients that support kidney health, showcasing step-by-step instructions on preparing the dish.
It includes visuals of fresh fish being seasoned, cooked, and assembled into tacos with fresh toppings, offering a delicious and nutritious meal option for those mindful of their kidney health.
Visit our Youtube pageWhat You’ll Need:
- 1 lb flounder or firm white fish
- 1 Tbsp. canned chipotle pepper like chillis in adobo
- 1 ½ tsp. chili powder
- ¼ cup mayonnaise
- ½ cup sour cream 2 limes, 1 halved and 1 cut into wedge
- 2 Tbsp. chopped cilantro
- 1 cup fresh chopped pineapple
- 1 small red onion
- 1 jalapeño
- 2 cloves garlic, minced
- 1 cup shredded green cabbage
- ½ cup shredded carrots
- 8 fresh corn tortillas
Directions:
1. Preheat the oven to 400 ºF. Lightly grease a baking sheet.
2. Season fish with canned chili, chili powder and the squeezed juice of 1/2 a lime. Bake for 15 minutes or until f ish is firm and cooked through.
3. In a mixing bowl, combine mayo, sour cream, squeezed juice of 1/2 a lime, and 1 Tbsp. cilantro. Refrigerate until needed.
4. In another bowl, combine chopped pineapple, onion, jalapeno, lime juice, cilantro and garlic, then refrigerate until needed.
5. Thinly chop cabbage and toss with dressing and shredded carrots. Refrigerate until needed.
6. Remove fish from oven, toast tortillas and make tacos using pico and cabbage slaw.
