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Fish tacos have become all the rage in recent years and are a specialty of the Pacific coast of Southern California and Mexico. This is a simple recipe: all the components can be made ahead of time and the fish grilled at the last moment. You can also use halibut, sea bass or tilapia in place of the salmon.
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon ancho or New Mexico chili powder
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- Four 4-ounce wild salmon fillets, about 1-inch thick, skin on
- Eight 6-inch corn or flour tortillas, warmed
- Cabbage Slaw (see recipe)
- Citrus Salsa (see recipe)
- Cilantro Crema (see recipe)
Preheat the grill to medium-high.
Combine the oil, chili powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over the 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 Slaw, Citrus Salsa and Cilantro Crema among the tortillas.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
567 calories; 30g total fat; 6g total saturated fat; 83mg cholesterol; 481mg sodium; 45g carbohydrates; 9g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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