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.
GRILLED CHIPOTLE SALMON TACOS
When fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. -Brenda Washnocok, Negaunee, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Place oil, citrus juices, chipotle peppers, adobo sauce, soy sauce, garlic and oregano in a blender; cover and process until blended. Pour half of the marinade into a 13x9-in. dish. Add salmon, skin side down. Turn fillets to coat both sides; refrigerate, covered, 30 minutes. Reserve remaining marinade for basting fish., For slaw, in a large bowl, whisk vinegar, oil, sugar, salt and pepper until blended. Add cabbages, onion and cilantro; toss to coat. Refrigerate until serving., Remove salmon from marinade; discard any remaining marinade in dish., Place salmon on a lightly oiled grill rack, skin side down. Grill, covered, over medium heat 5 minutes. Spoon some of the reserved marinade over fish. Grill 4-6 minutes longer or until fish just begins to flake easily with a fork, basting occasionally with remaining marinade. , Break fish into bite-sized pieces, removing skin if desired. Serve in tortillas with slaw.
Nutrition Facts : Calories 326 calories, Fat 19g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 297mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
GRILLED CORN AND RED CABBAGE SLAW
This fresh, light slaw is great with fish tacos.
Provided by Ashley Steele
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
- Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
- Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 19.6 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 58.9 mg, Sugar 5.9 g
ROASTED SALMON TACOS
Steps:
- For the red cabbage slaw: Preheat the oven to 450 degrees F.
- Whisk together the olive oil, honey, lime zest and juice in a large serving bowl. Season with 1/2 teaspoon salt and the hot sauce. Add the red onion, radishes, cabbage and cilantro and toss well.
- For the avocado sour cream: Scoop the avocado flesh into the carafe of a blender. Add the sour cream, pickled jalapenos, lime zest, juice and 1/2 teaspoon salt. Add 1 tablespoon water and blend until smooth. (If the mixture is too thick to blend, add 1 to 2 tablespoons more water and blend again). Transfer to a serving bowl and refrigerate until ready to serve.
- For the salmon: Sprinkle the salmon all over with the chili powder and 1 teaspoon salt and rub it in. Heat a large ovenproof skillet over medium-high heat and add the olive oil. When the oil is hot, add the salmon top-side down and sear until browned, about 1 minute. Flip the salmon and transfer the skillet to the oven. Roast until the salmon is just cooked through, 8 to 10 minutes, depending on thickness.
- To serve, break the salmon into chunks. Serve in Tortillas with the slaw and sour cream.
- Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we're hungry, we skip this step. But letting the dough rest does make it easier to roll these out.)
- Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute. Keep warm in a towel until ready to serve.
GRILLED-FISH TACOS WITH RADISH-CABBAGE SLAW
Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 4
Number Of Ingredients 13
Steps:
- Mash garlic and salt into a fine paste using a mortar and pestle (or use the side of a chef's knife), and transfer to a bowl. Stir in cilantro, chili powder, oregano, lime zest, and olive oil. Cut 2 slashes in the skin of each fish fillet. Flip, and rub half the spice mixture onto fish; reserve remaining half.
- Heat a grill pan over medium-high heat. Grill fish, skin side up first, flipping once, until cooked through, about 4 minutes per side.
- Remove skin from fish, and discard. Flake fish into large pieces, discarding any bones. Combine fish with the remaining spice mixture and toss with 2 teaspoons lime juice.
- Toss radishes, cabbage, and scallions in a bowl. Mash avocado in a bowl; stir in 1 tablespoon lime juice.
- Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)
- Spread 1/4 mashed avocado onto each tortilla. Top with fish, slaw, and cilantro leaves. Fold tortillas over filling, and serve with lime wedges.
Nutrition Facts : Calories 357 g, Cholesterol 53 g, Fiber 6 g, Protein 33 g, SaturatedFat 2 g, Sodium 490 g
SALMON TACOS WITH MANGO SALSA
Grilled salmon wrapped up in a small tortilla, topped with peach-mango salsa, shredded cabbage, avocado, and a special sauce.
Provided by AKjen
Categories Main Dish Recipes Taco Recipes
Time 2h3m
Yield 6
Number Of Ingredients 17
Steps:
- Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
- Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
- Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
- Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
- Heat tortillas in the preheated oven until warmed through, about 5 minutes.
- Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.
Nutrition Facts : Calories 876 calories, Carbohydrate 85.2 g, Cholesterol 93.7 mg, Fat 46.4 g, Fiber 20.1 g, Protein 38.4 g, SaturatedFat 11.5 g, Sodium 273.8 mg, Sugar 20.9 g
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