Baja-style Salmon Tacos

Baja-style Salmon Tacos
Prep time
Cook time
Total time
Fun, spicy finger food for a hot summer night.
Recipe type: Main
Cuisine: Mexican
Serves: 4
  • 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
  1. Preheat grill or oven broiler (with the rack 3 inches from heat source) on a high temperature.
  2. Prepare taco filling by combining all ingredients. Let stand for 10 – 15 minutes to blend the flavors.
  3. To prepare the marinade, combine the oil, lime juice, chili powder, cumin, coriander, and salt in a bowl.
  4. Place salmon filets in a flat dish with sides. Pour marinade evenly over fillets.
  5. 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).
  6. Remove from the heat and set aside for 2 – 3 minutes. Cut into strips.
  7. 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.
Nutrition Information
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

2 Trackbacks & Pingbacks

  1. Costco Basics Low Carb Food List
  2. Spicy Mexican Rice | CDIABETES.COM

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