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Where Mexican meets Mediterranean

Summer in the Bay Area means great wild salmon. For amazing tacos, throw some on the grill then into whole-wheat tortillas with all the fixings. Mexican flavor meets the heart-healthy Mediterranean diet—fish, whole grains and fresh veggies. What’s not to like? 

•    12 ounces salmon fillet, cut into four portions (3 ounces each) 
•    4 (8-inch) whole-wheat tortillas 

For taco filling: 
•    1 cup green cabbage (about ¼ head), rinsed and shredded 
•    1 teaspoon lime juice 
•    1 teaspoon honey 
•    ½ cup red onion, thinly sliced (or substitute white onion) 
•    1 medium jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 2 tablespoons); for less spice, use green bell pepper 
•    1 teaspoon fresh cilantro, minced (or substitute ½ teaspoon ground coriander) 

For marinade: 
•    ½ tablespoon corn oil or other vegetable oil 
•    1 tablespoon lime juice 
•    2 teaspoons chili powder 
•    ½ teaspoon ground cumin 
•    ½ teaspoon ground coriander 
•    ¼ teaspoon salt 

1.    Preheat grill or oven broiler (with the rack 3 inches from heat source) on high temperature. 
2.    Prepare taco filling by combining all ingredients. Let stand for 10 to 15 minutes to blend the flavors. 
3.    To prepare the marinade, combine the oil, lime juice, chili powder, cumin, coriander and salt in a bowl. 
4.    Place salmon fillets in a flat dish with sides. Pour marinade evenly over fillets. 
5.    Place salmon fillets on grill or broiler. Cook for 3 to 4 minutes on each side, until fish flakes easily with 
    a fork in the thickest part (to a minimum internal temperature of 145°F). Remove from the heat and set 
    aside for 2 to 3 minutes. Cut into strips. 
6.    To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet. 

Yield: 4 servings 
Serving size: 1 taco

Source: The National Heart, Blood, and Lung Institute’s Deliciously Healthy Dinners