Wipe off your outdoor furniture and set the table because these delicious and nutritious salmon tacos – created by Mary Lindsey Jackson, a clinical nutritionist educator with Mission Weight Management – are best enjoyed outside in the sunshine. Packed with flavor and just enough spice, your taste buds will be begging for more.
12 oz salmon fillet, cut into 4 portions (3 oz each)
4 8-inch whole-wheat tortillas
1 cup green cabbage (about 1/4 head), rinsed and shredded
2 tsp lime juice
1 tsp honey
1/2 cup red onion, thinly sliced
1 medium jalapeño (seeds removed), minced
1 Tbsp fresh cilantro, minced
1/2 Tbsp vegetable oil
1 Tbsp lime juice
2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp 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 10-15 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.
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 degrees F). Remove from the heat and set aside for 2-3 minutes. Cut into strips. To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet.
Nutrition information (per serving):
- 325 calories
- 11 g fat
- 395 mg sodium
- 4 g fiber
- 24 g protein
- 29 g carbohydrates
Mary Lindsey Jackson, RN, LDN, is a Clinical Nutritionist Educator for Mission Weight Management.