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.
Baja-Style Salmon Tacos
Servings
4 Servings
Ingredients
- 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
Instructions
- 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.
- Source: NHLBI
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