Southwest Salmon Tacos
Jul 7th, 2010
These delicious soft tacos are a fresh treat for a hot summer night. Using salmon gives you the added bonus of a dinner rich in omega 3′s. Make sure to buy corn or low-carb tortilla shells. Crack open a Corona Light and enjoy!
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon ancho chile powder
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 4 4-ounce wild salmon fillets, about 1-inch thick, skin on
- 8 6-inch corn or flour tortillas, warmed
- cabbage shreds
- fresh salsa of your choice
- Cilantro Crema, (recipe follows)
PREPARATION
- Preheat grill to medium-high.
- Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.
- To serve, place 2 tortillas on each plate. Evenly divide the fish, cabbage shreds, salsa and Cilantro Crema among the tortillas.
Cilantro Crema
INGREDIENTS
- 1/2 cup reduced-fat sour cream
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon minced scallion greens
- 1 teaspoon seeded and minced serrano chile
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
PREPARATION
- Combine sour cream, cilantro, scallion greens, chile, salt and pepper in a small bowl until smooth.
Source and Image: eatingwell.com
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Written by Lea Barlow • Leave a comment
