- 1- 12 oz skinless salmon fillet (350 g)
- 1 lime, scrubbed well and dried (1 )
- 1 tsp ancho chili powder or regular chili powder (5 mL)
- 3 Tbsp apple cider vinegar (45 mL)
- 2 Tbsp canola oil (30 mL)
- 4 cups shredded green cabbage (about 1/4 small cabbage) (1 L)
- 1 sweet red pepper, seeded and thinly sliced (1 )
- 1 orange, segmented and sliced (1 )
- 1/2 cup thinly sliced red onion (125 mL)
- 4 whole wheat or whole-grain tortillas (4 )
- 1 avocado, peeled, pitted, and chopped (1 )
- 1/2 cup chopped fresh cilantro (125 mL)
- 1 Tbsp hot sauce (15 mL)
- For the salmon, preheat the over to 400°F (200°C). Line an 8-inch (20 cm) square metal baking pan with wet parchment paper.
- Using a microplane grater, remove the zest from the lime and set aside.
- 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. (I keep a separate cutting board to use for raw meat and fish.)
- Cut the lime in half and squeeze the juice over the salmon. Sprinkle the salmon with the chili powder. Bake, uncovered, until just cooked, 10 to 15 minutes.
- While the salmon is cooking, make the coleslaw by whisking together the vinegar and canola oil in a large bowl.
- Add the cabbage, red pepper, orange segments, red onion, and reserved grated lime zest. Toss until well combined. Set aside.
- To assemble each taco, place 1 piece of the salmon on 1 tortilla. Spoon 1 cup (250 mL) coleslaw over the salmon. Top with 1 tbsp (15 mL) chopped avocado, 2 tbsp (30 mL) cilantro (if using), and a drizzle of hot pepper sauce (if using). Fold or roll up the tortillas and eat. It’s messy, but that’s part of the fun.
These salmon tacos are so good they’re messy, but that's part of the fun. Soft tortilla wrapped around fresh grilled salmon, coleslaw, and avocado gives you a heart healthy serving of omega 3. Recipe courtesy of Mairlyn Smith from Healthy Starts Here!
- Serving Size
- 1 taco
- Total Fat
- 21 g
- Saturated Fat
- 2.5 g
- 40 mg
- 350 mg
- 43 g
- 10 g
- 25 g