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Chipotle Shrimp Tacos


Medical

1hr 5mins                                            1 overstuffed taco per serving

Appropriate for

diabetes

CKD Stage 1, 2

CKD Stage 3, 4

dialysis & CKD Stage 5

transplant

 

Diets

dairy-free

gluten-free

low-calorie

low-carb

low-fat

low-phosphorus

low-potassium

low-protein

low-sodium

Ingredients

Pineapple Salsa

1cup pineapple, chopped

2tbsp green onions, chopped

1tbsp red onion, chopped

2tbsp cilantro, chopped

1tbsp lime juice

Shrimp Tacos

¼cup olive oil

2cloves garlic, chopped

tbsp Southwest Chipotle Mrs. Dash

 


pound shrimp (approximately 32 medium-sized shrimp), cooked, no tails, peeled, deveined, thawed (if frozen)

4corn tortillas, taco size

2cups cabbage, shredded

Directions

Prep

45mins

Cook

20mins

Total

1hr 5mins

 

In medium bowl, mix together olive oil, garlic and Southwest Chipotle Mrs. Dash. Toss shrimp into this mixture, coating shrimp well. Set aside to marinate while you put salsa together. Shrimp mixture can also be made ahead of time and marinated in refrigerator.

Mix pineapple salsa ingredients in a small bowl. Cover and set aside.

Heat skillet over medium heat. Add shrimp mixture to pan and cook approximately 4 minutes, turning shrimp once, until heated through. (Shrimp can also be grilled in a vegetable type grill basket). Assemble tacos by dividing shrimp mixture among the 4 tortillas. Top with 1/4 cup shredded cabbage. And finally top each taco with 1/4 of the salsa mixture. Each taco will be overstuffed.

 

Nutritional information

Calories 250                                                            Calcium 77 mg

Carbohydrates 22 g                                                 Phosphorus 190 mg

Dietary Fiber 3 g

Protein 12 g

Fat 14.4 g

Saturated Fat 2 g

Sodium 65 mg

Potassium 312 mg


Note: All Recipes from National Kidney Foundation.