Grilled Chipotle Salmon Tacos

Name: Grilled Chipotle Salmon Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Cuisine: North America, Mexican
Ingredients: 1/4 cup olive oil; 1/4 cup lemon juice; 2 tablespoons lime juice; 3 chipotle peppers plus 2 teaspoons adobo sauce; 3 tablespoons reduced-sodium soy sauce; 2 garlic cloves, minced; 1/2 teaspoon dried oregano; 3 pounds salmon fillets (about 1 inch thick); SLAW:; 1/2 cup cider vinegar; 1/4 cup olive oil; 3 tablespoons sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups shredded red cabbage; 2 cups shredded green cabbage; 1/2 medium red onion, thinly sliced; 1/4 cup fresh cilantro leaves, chopped; ASSEMBLY:; 12 corn tortillas (6 inches), warmed

Total Time Prep: 20 min. + marinating Grill: 10 min.

Yield 12 servings

Test Kitchen Approved

When fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. —Brenda Washnocok, Negaunee, Michigan

Ingredients

1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons lime juice
3 chipotle peppers plus 2 teaspoons adobo sauce
3 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon dried oregano
3 pounds salmon fillets (about 1 inch thick)
SLAW:
1/2 cup cider vinegar
1/4 cup olive oil
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded red cabbage
2 cups shredded green cabbage
1/2 medium red onion, thinly sliced
1/4 cup fresh cilantro leaves, chopped
ASSEMBLY:
12 corn tortillas (6 inches), warmed

Directions

Place oil, citrus juices, chipotle peppers, adobo sauce, soy sauce, garlic and oregano in a blender; cover and process until blended. Pour half of the marinade into a 13x9-in. dish. Add salmon, skin side down. Turn fillets to coat both sides; refrigerate, covered, 30 minutes. Reserve remaining marinade for basting fish.
For slaw, in a large bowl, whisk vinegar, oil, sugar, salt and pepper until blended. Add cabbages, onion and cilantro; toss to coat. Refrigerate until serving.
Remove salmon from marinade; discard any remaining marinade in dish.
Place salmon on a lightly oiled grill rack, skin side down. Grill, covered, over medium heat 5 minutes. Spoon some of the reserved marinade over fish. Grill 4-6 minutes longer or until fish just begins to flake easily with a fork, basting occasionally with remaining marinade.
Break fish into bite-sized pieces, removing skin if desired. Serve in tortillas with slaw.

Nutrition Facts

1 taco: 326 calories, 19g fat (3g saturated fat), 57mg cholesterol, 297mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

When fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. —Brenda Washnocok, Negaunee, Michigan

Recipe Creator