Baja Style Salmon Tacos
Fun finger food for a hot summer night.
PREP TIME :
- 12 oz salmon fillet, cut into 4 portions (3 oz each)
- 4 (8-inch) whole-wheat tortillas
For taco filling:
- 1 C green cabbage (about ¼ head), rinsed and shredded
- 1 tsp lime juice
- 1 tsp honey
- ½ C red onion, thinly sliced (or substitute white onion)
- 1 medium Jalapeno chili 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)
- 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 or oven broiler (with the rack 3 inches from heat source) on 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 fillets in a flat dish with sides. Pour marinade evenly over fillets.
- Place salmon fillets on grill or broiler. Cook for 3–4 minutes on each side, until fish flakes easily with a fork in the thickest part (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.
Nutrition (per serving):
Calories 325, Total fat 11 g, Saturated fat 1 g, Cholesterol 54 mg, Sodium 395 mg, Total fiber 4 g, Protein 24 g, Carbohydrates 29 g, Potassium 614 mg.