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Baja-Style Salmon Tacos

Fun finger food for a hot summer night

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
20 minutes 15 minutes 4 servings 1 taco


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

4 (8-inch) whole-wheat tortillas

For taco filling:

1 C green cabbage (about ¼ head), rinsed and shredded
1 tsp lime juice
1 tsp honey
½ C 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 tsp fresh cilantro, minced (or substitute ½ tsp ground coriander)

For marinade:

½ Tbsp corn oil or other vegetable oil
1 Tbsp lime juice
2 tsp chili powder
½ tsp ground cumin
½ tsp ground coriander
¼ tsp salt

calories 325
Total fat 11 g
Saturated fat 1 g
Cholesterol 54 mg
Sodium 395 mg
Total fiber 4 g
Protein 24 g
Carbohydrates 29 g
Potassium 614 mg


  • 1
    Preheat grill or oven broiler (with the rack 3 inches from heat source) on high temperature.

  • 2
    Prepare taco filling by combining all ingredients.  Let stand for 10–15 minutes to blend the flavors.

  • 3
    To prepare the marinade, combine the oil, lime juice, chili powder, cumin, coriander, and salt in a bowl. 

  • 4
    Place salmon fillets in a flat dish with sides.  Pour marinade evenly over fillets.

  • 5
    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.

  • 6
    To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet. 

Tip: Try serving with a tomato cucumber salad drizzled with light vinaigrette.

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