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)
- 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
- 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 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, and let stand for desired time.
- 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.
- 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.