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More Popular Recipes

Chef-Boy-I-Be Illinois' Salmon Tacos

Recipe #300357 | 21 min | 15 min prep | SERVES 4 -6 (Change Servings)
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Chef-Boy-I-Be Illinois

RECIPE BY: Chef-Boy-I-Be Illinois

Salmon is one of the healthy fish that contain high amounts of Omega-3 fatty acid and partner and I try to eat it once a week, so I'm always looking for new ways to prepare it. Fish tacos are very popular in Southern California and the Baja of Mexico; and, who doesn't like Mexican cuisine. All of the recipes I've seen use various white fish, call for battering and frying the fish, and contain numerous steps. I played around last night and came up with a combination that my dear partner and I loved. I hope you will too! This is fast and easy to prepare, and won't heat your kitchen up during the Spring and Summer months.

Posted on: Apr 24, 2008

Print Recipe

Ingredients

  • 1 lb wild alaskan salmon
  • 1 (16 ounce) bag shredded cabbage with carrot (coleslaw mix)
  • 1 cup low-fat sour cream
  • 1 medium onion, chopped
  • 2 lime, juice of
  • 1 tablespoon dried ancho chile powder
  • 2 teaspoons dried ancho chile powder
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped cilantro
  • sea salt
  • pepper
  • taco shell
  • tortilla

    • Directions

    1. 1
      Rub salmon with salt and 2 teaspoons of ancho chili powder. Cook (grill, oven, George Foreman, pan) salmon until it easily flakes. Allow to cool until can handle then flake.
    2. 2
      Meanwhile, combine sour cream, lime juice, 1 tablespoon ancho chili powder, ground cumin, cilantro, salt and pepper in serving bowl.
    3. 3
      Add the flaked salmon, cabbage, and onion. Combine well and refrigerate for 30-45 minutes to allow cabbage to macerate. This does not keep well (unfortunately the cabbage continue to wilt, and it's better if still a little crispy), so don't allow it to sit too long.
    4. 4
      Serve with your choice of tacos or tortillas, and sides of condiments to include salsa, sour cream, avocado, green onion, etc.

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    Nutrition Facts

    Serving Size 1 (370g)

    Recipe makes 4 servings

    Calories 289
    Calories from Fat 109 (37%)
    Amount Per Serving %DV
    Total Fat 12.1g 18%
    Saturated Fat 5.3g 26%
    Monounsaturated Fat 3.4g
    Polyunsaturated Fat 2.2g
    Trans Fat 0.0g
    Cholesterol 82mg 27%
    Sodium 216mg 9%
    Potassium 954mg 27%
    Total Carbohydrate 20.2g 6%
    Dietary Fiber 4.9g 19%
    Sugars 7.2g
    Protein 26.3g 52%
    Vitamin A 21129mcg 422%
    Vitamin B6 0.6mg 28%
    Vitamin B12 3.6mcg 59%
    Vitamin C 17mg 28%
    Vitamin E 2mcg 6%
    Calcium 139mg 13%
    Iron 2mg 11%

    detailed view...

    how is this calculated?

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