U.S. flag

An official website of the United States government

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


  • 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
Ingredients

  • 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

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

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. 

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

_______________
™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.