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Fish tacos have become all the rage in recent years and are a specialty of the Pacific coast of Southern California and Mexico. This is a simple recipe: all the components can be made ahead of time and the fish grilled at the last moment. You can also use halibut, sea bass or tilapia in place of the salmon.

Source: EatingWell Magazine, March/April 2008


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.

  • To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.

Nutrition Facts

2 tacos
559 calories; protein 31.3g; carbohydrates 43.5g; dietary fiber 8.7g; sugars 12.2g; fat 30g; saturated fat 6.1g; cholesterol 83.4mg; vitamin a iu 1681.6IU; vitamin c 102.5mg; folate 92.6mcg; calcium 152.5mg; iron 2.5mg; magnesium 96.7mg; potassium 1149.7mg; sodium 531.9mg; thiamin 0.5mg.

1 1/2 starch, 1 fruit, 1 vegetable, 3 1/2 lean meat, 4 fat