Baja-style salmon tacos

Fun finger food for a hot summer night.
Yield: 4 servings
Serving size: 1 taco


  • 12-ounce salmon fillet, cut into four portions (3 ounces each)
  • Four (8-inch) whole-wheat tortillas

For taco filling:

  • 1 cup green cabbage (about ¼ head), rinsed and shredded
  • 1 teaspoon lime juice
  • 1 teaspoon honey
  • ½ cup red or white onion, thinly sliced
  • 1 medium jalapeno chili pepper, rinsed and split lengthwise - remove seeds and white membrane, and mince (about 2 tablespoons); for less spice, use green bell pepper
  • 1 teaspoon fresh cilantro, minced (or substitute ½ teaspoon ground coriander)

For marinade:

  • ½ tablespoon corn oil or other vegetable oil
  • 1 tablespoon lime juice
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon salt


  1. Preheat grill or oven broiler (with the rack 3 inches from heat source) on high temperature.
  2. Prepare taco filling by combining all ingredients. Let stand for 10 to 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 fillets in a flat dish with sides. Pour marinade evenly over fillets, and let stand for desired time.
  5. Remove salmon from plate and place fillets on grill or broiler. Cook for three to four minutes on each side, until fish flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F). Remove from the heat and set aside for two to three minutes. Cut into strips.
  6. To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet.

Nutrition information, 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.