Fab Fish Tacos

20 min
4 servings
$3.42/serving

Perfectly Balance Your Plate

Serve with 1 cup sliced fresh veggies.

Ingredients

2 tbsp Salmon 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 tbsp Coleslaw Dressing Mix

¹⁄₄ cup vinegar

Sea Salt (Grinder), to taste

Black Pepper (Grinder), 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.

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Sea Salt (Grinder)

Black Pepper (Grinder)

4-in-1 Mandoline