Baja-Style Salmon Tacos

• 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

Directions

• 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.