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)
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
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 10–15 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 3–4 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.
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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