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.
Shop This Recipe
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