Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/asian-mexican-spice-blend/

Mexican Spice Blend

Adapted from St. Paul’s Hospital renal dietitian resources.

Photo by Emils Plinte on Unsplash

Mexican Spice Blend

Ingredients

5 tbsp
chili powder
2 tsp
garlic powder
1 tsp
onion powder
2 tsp
paprika
3 tbsp
cumin
2 tsp
black pepper
1 tsp
cayenne pepper

Directions

In a bowl, combine all the ingredients and whisk gently to combine. Package the mixture in an airtight container until ready to use.

Best for tacos, fajitas, enchiladas, and chili.

The nutritional analysis is based on a 6 g serving, which is equivalent to approximately 1 tablespoon.

Nutrient Analysis

  • Calories: 230 KCal
  • Protein: 10 g
  • Carbohydrates: 30 g
  • Fibre: 10 g
  • Total Fat: 10 g
  • Sodium: 1130 mg
  • Phosphorus: 260 mg
  • Potassium: 1360 mg