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

Renal Diet Nutrient Analysis

Servings per recipe: 10

Serving size: 1 tbsp - 6 g

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup