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
Fish Tacos with Cabbage Slaw
Flavorful, quick and colorful fish tacos topped with a spicy slaw and avocado.
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
Thank you for posting these recipes and for indicating the nutritional information, including the oxalates.
Thirty milligrams of oxalates for three tacos is too much for my renal diet, which was limited to 40-50mg of oxalates per day, but has now been increased to 100mg.
I removed the cumin, the carrots, and the corn tortillas due to the oxalates, and I removed the cilantro due to oxalates and because I don’t like it. I kept the avocado but only use a teaspoon.
I’m certain my version is not nearly as tasty as what’s posted, but it was still good.
Thank you again!
I’m so glad! Great work modifying this recipe for your needs!
Isn’t cumin extremely high in oxalates?
It is, however the amount you use in actual cooking provides MINIMAL amounts of oxalate per serving. I provide the oxalate content of recipes with the Nutrition Information directly under the recipe itself.
Why use black pepper when you can use lower oxalate white pepper?
For nearly every patient I’ve ever worked with, they do not need to be concerned about the amount of oxalate in spices when used in cooking. Supplements are when we might start to get into trouble. The amount of oxalate you’ll realistically get from spices in cooking is minimal. If you prefer to use white pepper, you certainly could!
Are white corn tortillas low in oxolates ?
Hi Ash – You can find more oxalate information at my kidney stone resources page.
avocado is one of the highest foods with potassium
Hi Marlene! Yes, avocados are high in potassium. However, there is not much used per serving in this recipe. Three tacos have 741mg of potassium – a reasonable amount for most people for an entire meal. You could absolutely lower the potassium content by omitting the avocado in this recipe. I hope that helps!