Baja-Style Salmon Tacos
Taco night is always a good idea, and these Baja-style salmon tacos are sure to hit the spot! Crank up the heat with jalapenos, or substitute bell pepper if your palette prefers a little less spice.
- 12 oz. salmon fillet, cut into 4 portions (3 oz. each)
- 4 (8-in.) whole-wheat tortillas
For taco filling:
- 1 cup green cabbage (about ¼ head), rinsed and shredded
- 1 tsp. lime juice
- 1 tsp. honey
- ½ cup red onion, thinly sliced (or substitute white onion)
- 1 medium jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white membrane, then mince (about 2 tbsp.); for less spice, use green bell pepper
- 1 tsp. fresh cilantro, minced (or substitute ½ tsp. ground coriander)
- ½ tbsp. corn oil or other vegetable oil
- 1 tbsp. lime juice
- 2 tsp. chili powder
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ¼ tsp. salt
- Preheat grill on high.
- Prepare taco filling by combining all ingredients. Let stand for 10 to 15 minutes to blend the flavors.
- To prepare the marinade, combine the oil, lime juice, chili powder, cumin, coriander, and salt in a bowl.
- Place salmon fillets in a flat dish with sides. Pour marinade evenly over fillets.
- Place salmon fillets on grill. Cook for three to four minutes on each side, until fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 degrees). Remove from the heat and set aside for two to three minutes. Cut into strips.
- To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet.
Serves four; serving size is one taco. Each serving provides: 325 calories, 11 g total fat (1 g saturated fat, 0 g trans fat), 54 mg cholesterol, 395 mg sodium, 29 g carbohydrate, 4 g fiber, 24 g protein.
Can’t get enough of the grill this summer? Add these mediterranean kebabs and turkey burgers to your grill master repertoire.