ROASTED SALMON TACOS
Steps:
- At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
- When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
- Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
GRILLED SALMON TACOS
Provided by Bev Weidner
Time 45m
Yield 8 tacos
Number Of Ingredients 13
Steps:
- Preheat a grill for cooking at medium-high heat.
- Whisk together the extra-virgin olive oil, lime juice, cumin, garlic powder and salt in a small mixing bowl. Brush the marinade on both sides of the salmon fillets. Place in a basket flipper or fish basket.
- Place the sliced peppers and red onion in a grilling tray. Brush with olive oil and sprinkle with a pinch of salt. Place the basket tray on the hot grill and cook, stirring occasionally, until you get good grill marks all over and the veggies have softened, anywhere from 15 to 20 minutes. Meanwhile, place the basket flipper on the grill; grill the salmon until nicely browned on both sides and opaque in the middle, 4 minutes per side. Remove the salmon from the grill and transfer to a plate. Flake gently.
- Place the tortillas on the grill for a few seconds per side, letting them char and bubble up.
- Stuff each tortilla with a mix of peppers, onion and flaked salmon. Top with crumbled queso fresco, cubed avocado, cilantro and a final spritz of lime juice! Dive in.
MESQUITE SALMON
Mesquite wood chips give this fish dish a smoky flavor. If using a charcoal grill, add wood chips directly to the coals. If using a gas grill, wrap the chips in a foil pouch; poke several holes in the pouch and place it on the rock grate. -Jeri Kilpatrick, Hoodsport, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix the first eight ingredients. Add wood chips to grill according to manufacturer's directions. , Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat 7 minutes. Spoon mayonnaise mixture over salmon. Grill, covered, 7-10 minutes longer or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 493 calories, Fat 38g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 386mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 29g protein.
GRILLED SALMON TACOS WITH CHIPOTLE LIME YOGURT
Grill healthy fish with chipotle spice then serve with cabbage salad, coriander and chilli in soft tortillas
Provided by Jennifer Joyce
Categories Main course
Time 25m
Number Of Ingredients 13
Steps:
- Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
- Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
- Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.
Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium
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- Stir the olive oil, lemon and lime juices together and coat the salmon with the marinade. Top the fillets with the slices of lemon and lime and then sprinkle with cilantro. Put the 2 tablespoons of butter on top of the fillets. Marinate the salmon fillets for at least a ½ hour or more. You can also marinade overnight in the refrigerator.
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- Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.
- Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don’t have time, the resting while you prep the salmon will still give you good results.)
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