Name: Fish Tacos with Cabbage Slaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound cod or tilapia; 1 teaspoon chili powder; 1/2 teaspoon cumin powder; 1/4 teaspoon black pepper; 1 pinch salt; 1 tbsp canola oil; 3 cups red cabbage (shredded or thinly sliced); 1 carrot (peeled & shredded); 1/2 cup fresh cilantro (chopped); 2 green onions (chopped); 2 tablespoons mayonnaise; 1 lime (juiced); 2 teaspoons sriracha; 12 6-inch corn tortillas; 1 avocado (sliced or chopped)

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Who doesn’t love tacos? These kidney friendly fish tacos are some of my favorite! They are a perfect quick, weeknight dinner.

Taco Tuesday here we come!

Fish Taco Toppings

These fish tacos are topped with a little spicy cabbage slaw and avocado. But, feel free to mix it up with your favorite taco toppings.

Other delicious fish taco toppings:

Pineapple
Tomato
Onion
Fresh Cilantro
Mango
Jalapeno
Salsa
Sour Cream

Substitutions for Fish

If you aren’t a big fish fan, you can easily swap out the fish for shrimp!

You could also use other fish such as salmon, catfish, halibut or tuna.

For a plant based taco, toss chickpeas or diced sweet potatoes in spices and bake until done!

Low Potassium Fish Tacos

This recipe is fairy high in potassium from the avocado. If you need to limit potassium, leave off the avocado to lower potassium to 570mg per 3 tacos!

Happy Eating!

Melanie

picture of 4 fish tacos topped with avocado and purple cabbage slaw

Print Recipe

Fish Tacos with Cabbage Slaw

Flavorful, quick and colorful fish tacos topped with a spicy slaw and avocado.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: American, Mexican

Keyword: fish taco with cabbage slaw, low sodium fish taco

Servings: 4 3 tacos

Calories: 412kcal

Ingredients

1 pound cod or tilapia
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/4 teaspoon black pepper
1 pinch salt
1 tbsp canola oil
3 cups red cabbage shredded or thinly sliced
1 carrot peeled & shredded
1/2 cup fresh cilantro chopped
2 green onions chopped
2 tablespoons mayonnaise
1 lime juiced
2 teaspoons sriracha
12 6-inch corn tortillas
1 avocado sliced or chopped

Instructions

Season fish with chili powder, cumin, pepper and salt. Heat oil in skillet over medium-high heat. Cook fish 3-5 minutes per side, until fish flakes easily with a fork. Set aside.
Make slaw. In a medium bowl, combine cabbage, carrots, cilantro and green onion. In a small bowl, combine mayo, lime juice and sriracha. Toss dressing with slaw.
Build tacos with fish, slaw and avocado. Add extra lime wedges to garnish your tacos if you are feeling fancy!

Notes

Nutrition Information (per 3 tacos): 412 calories, 17g fat, 2g saturated fat, 52mg cholesterol, 42g carbohydrate, 8g fiber, 0g added sugar, 26g protein, 282mg sodium, 112mg calcium, 741mg potassium, 394mg phosphorus, 30mg oxalate