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Appropriate for CKD, Dialysis, Diabetes
1 cup pineapple, chopped
2 tbsp green onions, chopped
1 tbsp red onion, chopped
2 tbsp cilantro, chopped
1 tbsp lime juice
1/4 cup olive oil
2 cloves garlic, chopped
1 1/2 tbsp Southwest Chipotle Mrs. Dash
1 1/2 pound shrimp (approximately 32 medium-sized shrimp), cooked, no tails, peeled, deveined, thawed (if frozen)
4 corn tortillas, taco size
2 cups cabbage, shredded
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.
protein 12 g
carbohydrate 24 g
fat 15 g
sodium 157 mg
phosphorus 159 mg
potassium 300 mg
This recipe was submitted by Nicole Reuwsaat, RD, CSR, LN