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Chipotle-Rubbed Salmon Tacos

The Good News These tacos are a great way to eat heart-healthy salmon; Deborah Schneider, a huge advocate of cooking with sustainable fish, prefers wild Alaskan salmon. She tops the fish with crunchy cabbage--a traditional taco garnish that has all kinds of vitamins and minerals, like vitamins A and C and calcium. The tangy apple-cucumber salsa is juicy, crisp and full of fiber.


slideshow  More Healthy Fish Recipes

slideshow  Taco Recipes


  • Total Time:
  • Servings: Makes 8 tacos

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  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lime juice
  • 2 teaspoons chipotle chile powder
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons sugar
  • 1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 8 corn tortillas
  • Salt
  • 1 Hass avocado, mashed
  • Apple-Cucumber Salsa
  • 1 cup finely shredded cabbage


  1. Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
  2. Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
  3. Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
  4. Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.


Two Tacos 490 cal, 32 gm carb, 28 gm fat, 4 gm sat fat, 30 gm protein, 6 gm fiber.

Contributed By Photo © Joseph de Leo Published March 2010

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