Baja-style Salmon Tacos
Fun, spicy finger food for a hot summer night.
Recipe type: Main
- 12 oz salmon filet, cut into 4 portions (3 oz each)
- 4 (8-inch) 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 pepper, rinsed and split lengthwise — remove seeds and white membrane, and mince (about 2 Tbsp); for less spice, use green bell pepper
- 1 tsp fresh cilantro, minced (or substitute ½ tsp ground coriander)
- For marinade:
- ½ Tbsp oil or butter
- 1 Tbsp lime juice
- 2 tsp chilli powder
- ½ tsp ground cumin
- ½ tsp ground cilantro
- ¼ tsp salt
- Preheat grill or oven broiler (with the rack 3 inches from heat source) on a high temperature.
- Prepare taco filling by combining all ingredients. Let stand for 10 – 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 filets in a flat dish with sides. Pour marinade evenly over fillets.
- Place salmon filets on grill or broiler. Cook for 3 – 4 minutes on each side, until fish flakes easily with a fork (to a minimum internal temperature of 145 °F).
- Remove from the heat and set aside for 2 – 3 minutes. Cut into strips.
- To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet.
Tip: Try serving with a tomato cucumber salad drizzled with light vinaigrette.
Serving size: 1 taco Calories: 325 Fat: 11 g Saturated fat: 1 g Carbohydrates: 29 g Fiber: 4 g Protein: 24 g Cholesterol: 54 mg