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Grilled Salmon Soft Tacos

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Submitted by happyzhangbo

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YIELD

4 servings

PREP

10 min

COOK

8 min

READY

20 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
1 15
TABLESPOON ML RED CHILE POWDER *
1 15
TABLESPOON ML LIME JUICE
fresh
¼ 1.3
TEASPOON ML KOSHER SALT
0.6
TEASPOON ML BLACK PEPPER
freshly ground
16 462.4
OUNCES ML/G SALMON FILLETS
about 1-inch thick, skin on, about 4 each
8 8
EACH EACH FLOUR TORTILLAS (8 INCH)
whole wheat, warmed *
Cabbage slaw
2 473
CUPS ML CABBAGE
finely shredded
½ 118
CUP ML SWEET RED BELL PEPPERS
thinly sliced
79
CUP ML RED ONION
thinly sliced
2 3E+1
TABLESPOONS ML RICE VINEGAR
seasoned
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
freshly ground
Cilantro crema
½ 118
3 45
TABLESPOONS ML CILANTRO
chopped fresh
1 15
TABLESPOON ML SCALLIONS, SPRING OR GREEN ONIONS
minced
1 5
TEASPOON ML SERRANO CHILES
seeded and minced
0.6
TEASPOON ML SALT
1 1
X X BLACK PEPPER
freshly ground to taste *
Citrus salsa
3 3
EACH EACH ORANGES *
2 2
EACH EACH LIMES
1 5
TEASPOON ML CILANTRO
chopped fresh
1 5
TEASPOON ML SERRANO CHILES
seeded and minced
2 1E+1
0.6
TEASPOON ML SALT
1 1
X X BLACK PEPPER
freshly ground to taste *

Directions

Preheat grill to medium-high.

Combine oil, chile powder, lime juice, salt and pepper in a small bowl.

Rub the spice mixture liberally over salmon.

Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes.

Cut each fillet lengthwise into 2 pieces and remove the skin.

To serve, place 2 tortillas on each plate.

Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.

For the Cabbage Slaw:

Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.

For the Cilantro Crema:

Combine sour cream, cilantro, scallion greens, chile, salt and pepper in a small bowl until smooth.

Citrus Salsa:

With a sharp knife, remove the peel and white pith from oranges and limes and discard.

Cut the orange and lime segments from the surrounding membranes and coarsely chop.

Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 704 48% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 1029mg 43%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 10%
Sugars g
Protein 66g
Vitamin A 12% Vitamin C 75%
Calcium 27% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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