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Baja-style salmon tacos

Makes 4 servings.


12 ounces salmon fillet, cut into 4 portions (3 ounces each)

4 8-inch whole-wheat tortillas

For taco filling:

1 cup green cabbage (about 1/4 head), rinsed and shredded

1 teaspoon lime juice

1 teaspoon honey

1/2 cup red onion, thinly sliced (or substitute white onion)

1 medium jalapeño chile 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 1/2 teaspoon ground coriander)

For marinade:

1/2 tablespoon corn oil or other vegetable oil

1 tablespoon lime juice

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 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.
  • Place salmon fillets on grill or broiler. Cook for 3 to 4 minutes on each side, until fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 degrees). Remove from the heat and set aside for 2 to 3 minutes. Cut into strips.
  • To make each taco, fill one tortilla with 3/4 cup filling and one salmon fillet.

Nutrition information

Serving size: 1 taco. Amount per serving: 325 calories, 11g total fat (1g saturated fat), 54mg cholesterol, 29g carbohydrates, 24g protein, 4g fiber, 395mg sodium

Source: National Heart, Lung, and Blood Institute

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