Ingredients

• 12 oz salmon fillet, cut into 4 portions (3 oz each)

• 4 — 8-inch whole-wheat tortillas 

Taco filling 

• 1 cup green cabbage (about ¼ head), rinsed and shredded 

• 2 tsplime juice

• 1 tsp honey

• ½ cup red onion, thinly sliced 

• 1 medium jalapeño (seeds removed), minced 

• 1 tbsp fresh cilantro, minced 

Marinade 

• ½ tbsp vegetable oil

• 1 tbsp lime juice

• 2 tsp chili powder

• ½ tsp ground cumin

• ½ tsp ground coriander

• ¼ tsp salt

Preparation

Preheat grill or oven broiler (with the rack 3 inches from heat source) on high temperature. Prepare taco filling by combining all ingredients. Let stand for 10-15 minutes to blend the flavors. 

To prepare the marinade, combine the oil, lime juice, chili powder, cumin, coriander and salt in a bowl. Place salmon fillets in a flat dish with sides. Pour marinade evenly over fillets. 

Place salmon fillets on grill or broiler. Cook for 3-4 minutes on each side, until fish flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 degrees F). Remove from the heat and set aside for 2-3 minutes. Cut into strips. To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet.

4 servings

Nutrition information (per serving): 325 calories, 11 g fat, 395 mg sodium, 4 g fiber, 24 g protein, 29 g carbohydrates