14 RiversideHealthcare.org Baja-style Ingredients 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 ½ 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 teaspoon ground coriander) For marinade: 1/ tablespoon corn oil or other vegetable oil 1 tablespoon lime juice 2 teaspoons chili powder 1/ teaspoon ground cumin 1/ teaspoon ground coriander 1/4 teaspoon salt Directions ● 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 salmon tacos Makes 4 servings.
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