Makes 4 servings.
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
1/2 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 1/2 teaspoon ground coriander)
1/2 tablespoon corn oil or other vegetable oil
1 tablespoon lime juice
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
- 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.
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