Name: Fish tacos with mango salsa
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 5 Servings
Ingredients: 3/4 cup mango, diced; 3/4 cup strawberries, diced; 3/4 cup red bell pepper, diced; 1/2 cup fresh cilantro, chopped; 1/4 cup red onion, diced; Zest of 1 lime; 1 tablespoon lime juice; 1 tablespoon olive oil; Black pepper to taste; 400 g haddock fillet; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 3 tablespoons olive oil; 8 small white tortillas; 4 lettuce leaves (or shredded cabbage); 1/4 cup plain yogurt; 1 lime, cut into wedges

Ingredients

Adjust Servings:

	Salsa
	3/4 cup mango, diced
	3/4 cup strawberries, diced
	3/4 cup red bell pepper, diced
	1/2 cup fresh cilantro, chopped
	1/4 cup red onion, diced
	Zest of 1 lime
	1 tablespoon lime juice
	1 tablespoon olive oil
	Black pepper to taste
	Fish
	400 g haddock fillet
	1/3 cup flour
	1 teaspoon garlic powder
	1 teaspoon ground cumin
	1 teaspoon paprika

	3 tablespoons olive oil

	8 small white tortillas
	4 lettuce leaves (or shredded cabbage)
	1/4 cup plain yogurt
	1 lime, cut into wedges

Nutrient Analysis
PER SERVING: 2 tacos RENAL EXCHANGE: 3 Starch + 2 1/2 Protein + 1 1/2 Fruit and Vegetable
Calories	510 kcal
Protein	25 g
Carbohydrates	58 g
Fibre	5 g
Sugars	9 g
Total Fat	23 g
Saturated Fat	6 g
Cholesterol	56 mg
Sodium	532 mg
Potassium	679 mg
Phosphorus	378 mg

Fish tacos with mango salsa:
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Note: Most of the sodium in this recipe comes from fish and tortillas. Check labels for sodium content and choose the product with the lowest amount of sodium. Other white fish, such as tilapia or flounder can be used for this recipe. Frozen fish is generally cheaper and comes with a food label.

Ingredients

Salsa
3/4 cup mango, diced
3/4 cup strawberries, diced
3/4 cup red bell pepper, diced
1/2 cup fresh cilantro, chopped
1/4 cup red onion, diced
Zest of 1 lime
1 tablespoon lime juice
1 tablespoon olive oil
Black pepper to taste
Fish
400 g haddock fillet
1/3 cup flour
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
3 tablespoons olive oil
8 small white tortillas
4 lettuce leaves (or shredded cabbage)
1/4 cup plain yogurt
1 lime, cut into wedges

Preparation

1 Done	In a medium bowl, combine all salsa ingredients, and stir. Cover and place in the fridge.
2 Done	Dry the thawed or fresh fish fillets with paper towel to remove excess moisture. On a plate, combine flour, garlic powder, cumin, and paprika. Dredge the filets in the flour mix.
3 Done	In a non-stick frying pan, heat oil over medium-high. Fry the fish filets 2–3 minutes on each side until they are cooked and crusty.
4 Done	Heat the tortillas for 1 minute in the microwave.
5 Done	Assemble eight tacos by distributing lettuce, yogurt, fish, and salsa among them. Serve with lime wedges.