DIY for CKD: Chipotle Shrimp Tacos
Kidney Disease sucks so I’m finding recipes that don’t.
**Disclaimer: I am NOT a dietician or nutritionist. I’m a newly diagnosed Stage 3 Kidney Disease gal who is hungry and bored with salad and water and likes spicy and/or flavorful food. Consult with your doctor for your specific needs**
Overall rating: 7/10
Ease of Prep: 9/10
Time to make: 9/10 (only having to actually cook one part? Yep.)
Flavor: 9/10
Nutrition: 5/10 (the online recipe shows low sodium- 65mg per serving- but when I add up my own ingredients- it’s closer to 500mg, could be the type of shrimp, be sure to pay attention to this. It’s also 12g of protein per taco. My particular daily protein goal for CKD is 30g so one taco is almost half my protein.)
Leftover Factor: 6/10
If you want to see the full video:
I love shrimp. I love spicy. I love pineapple. This one really nails it on the flavor.
I’m a bit conflicted on the nutrition content. The online recipe shows low sodium- 65mg per serving- but when I add up my own ingredients- it’s closer to 500mg, could be the type of shrimp so be sure to pay attention to this. It’s also 12g of protein per taco. My particular daily protein goal for CKD is 30g so one taco is almost half my protein. I really wanted two tacos because I was SO hungry after running around all day but I’ll have to make it up with fruit/veggies.
I found this recipe on the National Kidney Foundation website.
Here’s the link to the original recipe: Chipotle Shrimp Tacos
Chipotle Shrimp Tacos
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
1½tbsp Southwest Chipotle Mrs. Dash
1½pound shrimp (approximately 32 medium-sized shrimp), cooked, no tails, peeled, deveined, thawed (if frozen)
4corn tortillas, taco size
2cups cabbage, shredded
Preparation
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.
Makes 4 Overstuffed tacos
Nutritional information
Serving size- 1 taco
Calories 250
Carbohydrates 22 g
Dietary Fiber 3 g
Protein 12 g
Fat 14.4 g
Saturated Fat 2 g
Sodium 65 mg - debatable
Potassium 312 mg
Calcium 77 mg
Phosphorus 190 mg
**based on a 2000 calorie a day diet**
Here’s my calculated nutrition info: makes 5 slightly overstuffed tacos:
Overall, this one tastes FANTASTIC but the fact that I could only have one kinda sucked. If I find this magical low sodium shrimp, I’ll make it again.