The Good News These tacos are an awesome manner to consume coronary heart-healthy salmon; Deborah Schneider, a large advise of cooking with sustainable fish, prefers wild Alaskan salmon. She tops the fish with crunchy cabbage—a traditional taco garnish that has all sorts of vitamins and minerals, like nutrients A and C and calcium. The tangy apple-cucumber salsa is juicy, crisp and complete of fiber.
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lime juice
- 2 teaspoons chipotle chili powder
- 2 teaspoons finely grated orange zest
- 2 teaspoons sugar
- 1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 8 corn tortillas
- 1 Hass avocado, mashed
- Apple-Cucumber Salsa
- 1 cup finely shredded cabbage
How to Make It
Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotleorange zest mixture. Let stand for 5 minutes.
Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa, and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.
Two Tacos 490 cal, 32 gm carb, 28 gm fat, 4 gm sat fat, 30 gm protein, 6 gm fiber.Open Next Page To See More!