Salmon Tacos with Red Cabbage Slaw

These wholesome salmon tacos are stuffed with colour, nice taste, and good-for-you vitamins. They’re a good way to have a high-protein dinner with immune-boosting vitamin C and heart-healthy omega-3 fatty acids.

Servings: 4

Vitamin Details

  • Energy: 500
  • Fats: 28g
  • Saturated Fats: 3g
  • Ldl cholesterol: 102mg
  • Sodium: 493mg
  • Carbohydrates: 24g
  • Fiber: 5g
  • Protein: 37g



  • 1 1/2 tsp floor espresso
  • 1 tsp brown sugar
  • 1 tsp floor cumin
  • 1 tsp chopped contemporary cilantro
  • 1/2 tsp chili powder
  • 1/8 tsp salt
  • Black pepper to style
  • 1 tbsp olive oil
  • 1 1/2 lbs salmon fillet
  • 8 corn tacos, warmed

Yogurt Sauce

  • 1/4 cup plain yogurt
  • 2 garlic cloves, minced high quality
  • 1 jalapeño pepper, finely minced
  • 2 tsp scorching sauce
  • 1 tsp contemporary lime juice
  • 1 tsp lime zest
  • 1/2 tsp honey
  • 1/8 tsp salt
  • Black pepper to style


  • 4 cups thinly sliced purple cabbage
  • Chopped contemporary cilantro
  • 1 lime, reduce into wedges



  1. Preheat the broiler.
  2. In a small bowl, mix the espresso, brown sugar, cumin, cilantro, chili powder, salt, and black pepper. Add the olive oil and stir.
  3. Brush the espresso combination over the salmon.
  4. Broil the salmon, pores and skin facet down, for 8 minutes, or till it flakes simply with a fork.
  5. Take away from the warmth and break the fillets into chunks.

Yogurt Sauce

  1. In the meantime, in a small bowl, mix the yogurt, garlic, jalapeño, scorching sauce, lime juice, lime zest, and honey.
  2. Add salt and black pepper to style.


  1. Fill the taco shells with the salmon.
  2. Prime the salmon with the yogurt sauce, cabbage, and cilantro.
  3. Serve with lime wedges.

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