Fab Fish Tacos

Perfectly Balance Your Plate
Serve with 1 cup sliced fresh veggies.
Ingredients
2 tbspSalmon Rub
4 tbsp oil, divided
2 tbsp lemon juice
4 (4.5 oz/128 g) salmon or white fish filets, about 1" thick
1 zucchini, optional
1⁄4 head red cabbage
8 corn tortillas
1 tbspColeslaw Dressing Mix
1⁄4 cup vinegar
Sea Salt, to taste
Black Pepper, to taste
Toppings (optional): Cilantro, lime wedges, avocado, quickled onions
Preparation
- Preheat grill to medium-high.
- Meanwhile, mix salmon rub with 2 tbsp oil and lemon juice. Rub on salmon. Set aside to marinate while preparing veggies.
- Using a 4-in-1 Mandoline, julienne zucchini and thinly shred cabbage.
- Place salmon skin-side down on grill. Reduce heat to medium. Barbecue, covered, for 8 min. Grill tortillas for last 1 min of cooking.
- Meanwhile, in bowl, whisk dressing mix with vinegar and 2 tbsp oil. Add zucchini and cabbage. Toss to mix; season with salt and pepper.
- Remove fish from grill; coarsely chop, then divide among tortillas. Top with coleslaw and desired toppings.
Nutritional Information
Per serving (2 tacos): Calories 430, Fat 20 g (Saturated 2.5 g, Trans 0 g), Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 33 g (Fibre 1 g, Sugars 5 g), Protein 32 g.
Tips
Quickle (aka quick pickle) your fave summer veggies to use as taco toppers. Try onion rings or thin strips of peppers, carrots, or zucchini.