Salmon Tacos With Corn Salsa
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
468 kcal
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Course
Main Course
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Cuisine
Mexican
Salmon Tacos With Corn Salsa
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This Salmon Tacos recipe is made with deliciously spiced grilled salmon fillets that are grilled to perfection and served with bold corn salsa.
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Ingredients
- 1 ½ lb salmon fillets
- 1 Tbsp olive oil plus more for the grill
- 1 Tbsp lime juice fresh
- 1 Tsp chili powder
- 1 Tsp cumin ground
- 1 Tsp onion powder
- 1/2 Tsp ground coriander
- 8 corn tortillas warmed
- ½ Cup red cabbage thinly sliced
- sea salt to taste
- black pepper to taste
- 1/4 Cup cheese crumbled
Corn Salsa Ingredients
- 1 Cup sweet yellow corn cut off the cob or canned, cooked
- ⅓ Cup cherry tomato chopped
- ½ small red onion finely diced
- 1-2 jalapeño seeded and diced
- 3 Tbsp cilantro chopped
- 1 lime juiced, fresh
- sea salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
- Preheat a grill pan or outdoor grill over medium-high heat.
- In a shallow dish mix together olive oil, lime juice, chili powder, cumin, onion powder, coriander, salt and freshly ground black pepper.
- Add in salmon and gently mix to coat on all sides. Lightly brush the grill with a bit of oil, then place the salmon and cook, until cooked through, about 3 minutes per side.
- In a mixing bowl gently toss together all salsa ingredients. Once the salmon is cooked through use a fork to flake it into bite-size pieces.
- Stuff corn tortillas with grilled salmon, corn salsa and shredded cabbage.
- Serve immediately and enjoy!
Notes
- Make Ahead: Make the corn salsa the day before and store it in an airtight container in the refrigerator.
- Make Ahead: Make the corn salsa the day before and store it in an airtight container in the refrigerator.
- Storing: The grilled salmon can be stored in an airtight container in the refrigerator for 1-2 days. Store the corn salsa separately and eat it within 2 days.
- Storing: The grilled salmon can be stored in an airtight container in the refrigerator for 1-2 days. Store the corn salsa separately and eat it within 2 days.
- Reheating: Reheat salmon gently on the stove or in the microwave before assembling the tacos.
- Reheating: Reheat salmon gently on the stove or in the microwave before assembling the tacos.
Nutrition Information
Show Details
Calories
468kcal
(23%)
Carbohydrates
37g
(12%)
Protein
40g
(80%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
102mg
(34%)
Sodium
297mg
(12%)
Potassium
1100mg
(23%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
570IU
(11%)
Vitamin C
21mg
(23%)
Calcium
127mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 40g | 80% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 102mg | 34% |
| Sodium | 297mg | 12% |
| Potassium | 1100mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 21mg | 23% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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