Steamed White Fish Tacos with Cabbage Slaw
"Fish tacos don't have to be fried. Steamed tilapia or cod, crunchy slaw, a bright lime crema. Kidney-safe and genuinely great."
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🛒 Ingredients
- 1 lb tilapia or cod fillets
- 8 small corn tortillas (white corn)
- 2 cups green cabbage, thinly shredded
- 1/4 cup low-fat sour cream
- 2 tbsp mayonnaise
- 1 lime, juiced
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
- Black pepper to taste
👨🍳 Instructions
- Season fish with garlic powder, cumin, and pepper.
- Steam fish over boiling water 8–10 minutes until it flakes easily.
- Meanwhile, make the crema: mix sour cream, mayo, and half the lime juice.
- Toss cabbage with remaining lime juice and cilantro.
- Warm corn tortillas in a dry pan or microwave.
- Assemble tacos: fish, cabbage slaw, crema, jalapeño.
- Serve immediately.
🥗 Nutrition Highlights
🩺 Why This Recipe Works for Your Conditions
Tilapia and cod are among the most kidney-friendly fish — significantly lower in potassium and phosphorus than salmon or sardines. Cabbage is low in both minerals and provides anti-inflammatory compounds. A complete meal staying within kidney dietary guidelines.
White fish is lean protein with minimal saturated fat. Cabbage provides sulforaphane. Corn tortillas provide fiber without the phosphorus additives found in many flour tortillas.
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