International
Baja-Style Salmon Tacos
fun finger food for a hot summer night
Gather
Ingredients
- 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)
For marinade
- 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
Make it
Method
- 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 10–15 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.
- 5
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 (to a minimum internal temperature of 145 °F). Remove from the heat and set aside for 2–3 minutes. Cut into strips.
- 6
To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet.
- 7
Tip: Try serving with a tomato cucumber salad drizzled with light vinaigrette.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
