Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 20 |
| Cook Time | 15 |
| Servings |
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Ingredients
For taco filling:
- 1 cup green cabbage (about ¼ head), rinsed and shredded
- 1 teaspoon lime juice
- 1 teaspoon honey
- 1/2 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 Tbsp); for less spice, use green bell pepper
- 1 teaspoon fresh cilantro, minced (or substitute ½ tsp ground coriander)
For marinade:
- 1/2 tablespoon corn oil or other vegetable oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
Ingredients
For taco filling:
For marinade:
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Instructions
- 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 (minimum internal temperature of 145 °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.
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