Salmon fish tacos with all the veggies you like.
To make it like the photo, add avocado and large lettuce leaves instead of the slaw.
- Cook Time
- Prep Time
- 12 ounces salmon fillet, cut into 4 portions
- 4 (8-inch) whole-wheat tortillas
- 1 cup green cabbage (about ¼ head), rinsed and shredded
- 1 teaspoon lime juice
- 1 teaspoon honey
- ½ cup 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 tablespoons); for less spice, use green bell pepper
- 1 teaspoon fresh cilantro, minced (or substitute ½ tsp ground coriander)
- ½ tablespoon corn oil or other vegetable oil
- 1 tablespoon lime juice
- 2 teaspoon 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 cabbage, lime juice, honey, onion, jalapeno, and cilantro. Let stand for 10–15 minutes to blend the flavors.
3 To prepare the marinade, combine 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 (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.