Issue link: https://read.uberflip.com/i/1145989
42 deliciously healthy dinners 42 deliciously healthy dinners baja-style salmon tacos Prep time: 20 minutes Cook time: 15 minutes fun finger food for a hot summer night 12 oz salmon fillet, cut into 4 portions (3 oz each) 4 (8-inch) whole-wheat tortillas For taco filling: 1 C green cabbage (about ¼ head), rinsed and shredded 1 tsp lime juice 1 tsp honey ½ C red onion, thinly sliced (or substitute white onion) 1 medium Jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 2 Tbsp); for less spice, use green bell pepper 1 tsp fresh cilantro, minced (or substitute ½ tsp ground coriander) For marinade: ½ Tbsp corn oil or other vegetable oil 1 Tbsp lime juice 2 tsp chili powder ½ tsp ground cumin ½ tsp ground coriander ¼ tsp salt 1 Preheat grill or oven broiler (with the rack 3 inches from heat source) on high temperature. 2 Prepare taco filling by combining all ingredients. Let stand for 10–15 minutes to blend the flavors. 3 To prepare the marinade, combine the oil, lime juice, chili powder, cumin, coriander, and salt in a bowl. 4 Place salmon fillets in a flat dish with sides. Pour marinade evenly over fillets. 5 Place salmon fillets on grill or broiler. Cook for 3–4 minutes on each side, until fish flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F). Remove from the heat and set aside for 2–3 minutes. Cut into strips. 6 To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet. Tip: Try serving with a tomato cucumber salad drizzled with light vinaigrette. yield: 4 servings serving size: 1 taco each serving provides: calories 325 total fat 11 g saturated fat 1 g cholesterol 54 mg sodium 395 mg total fiber 4 g protein 24 g carbohydrates 29 g potassium 614 mg