These tacos are vibrant, filling, and use corn tortillas, which are generally lower in phosphorus than flour tortillas.

Yields: 2 servings (4 tacos)

Prep time: 15 minutes

Cook time: 20-25 minutes

Ingredients

• 3 cups cauliflower florets, cut into bite-sized pieces

• 1/2 cup canned chickpeas, rinsed very thoroughly and patted dry

• 1 tbsp olive oil

• 1 tsp cumin

• 1/2 tsp smoked paprika

• 4 small corn tortillas

• Toppings: Shredded cabbage (low potassium crunch), fresh cilantro, and radish slices.

For the Vegan Lime Crema:

• 2 tbsp vegan mayo (check label for no added phosphates)

• 1 tsp fresh lime juice

• Zest of half a lime

Instructions

1. Roast the Base: Preheat oven to 400°F (200°C). On a baking sheet, toss cauliflower and chickpeas with olive oil, cumin, and smoked paprika. Spread in a single layer.

2. Bake: Roast for 20–25 minutes until the cauliflower is tender and slightly charred.

3. Mix the Crema: In a small bowl, whisk the vegan mayo, lime juice, and lime zest. If it’s too thick, add a teaspoon of water.

4. Warm Tortillas: Quickly warm the corn tortillas in a dry pan or directly over a low gas flame for a few seconds per side.

5. Assemble: Fill each tortilla with the roasted mix, top with shredded cabbage and radishes, and drizzle generously with the lime crema.

Kidney-Friendly Vegan Tips

• The Rinse Rule: Always rinse canned beans thoroughly. This can reduce the potassium and sodium content by up to 40%.

• Cabbage over Spinach: Cabbage is a “superfood” for the kidneys—it’s very low in potassium compared to other leafy greens.

• Corn over Wheat: Corn tortillas are typically lower in phosphorus and sodium than flour versions.

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