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Salmon Tacos

CanolaOilGrowers's picture
Ingredients
For salmon
  Salmon filllets 13 Ounce
  Chili powder 1 Teaspoon
  Lime juice 3 Tablespoon
For coleslaw
  Apple cider vinegar 3 Tablespoon
  Canola oil 2 Tablespoon
  Cabbage 4 Cup (64 tbs), shredded
  Red bell pepper 1 , seeded and thinly sliced
  Orange 1
  Red onion 1⁄2 Cup (8 tbs), thinly sliced
For tacos
  Whole grain tortillas 4 Large
  Avocado 1
  Fresh cilantro 1⁄2 Cup (8 tbs)
  Hot sauce 1 Tablespoon
Directions

GETTING READY
1. For the salmon, preheat the oven to 400 F, line an 8-inch square metal baking pan with wet parchment paper.
2. Using a Microphane grater, remove the zest from the lime and set aside.
3. Wash your hands and cut the salmon into 4-even sized pieces. Place the salmon in the prepared pan. Wash your hands and cutting board really well.
4. Cut the lime in half and squeeze the juice over the salmon.
5. Sprinkle the salmon with the chili powder.
MAKING
6. Bake salmon for 15 minutes, uncovered at 400 degrees F.
7. While the salmon is cooking, make the coleslaw by whisking together the vinegar and oil in a large bowl.
8. Add the cabbage, red pepper, orange, red onion, and reserved grated lime zest. Toss until well combined. Set aside.

SERVING
9. To assemble each taco, place 1 piece of the salmon on 1 tortilla. Spoon 1 cup of coleslaw over the salmon. Top with 1 tbsp. of chopped avocado, 2 tbsp. cilantro, and a drizzle of hot pepper sauce. Fold or roll up the tortillas and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Dish: 
Stuffing, Taco
Ingredient: 
Salmon
Interest: 
Healthy
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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