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

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Test Kitchen Approved

Total Time

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

Makes

12 servings

Updated: Oct. 20, 2022

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

Grilled Chipotle Salmon Tacos Recipe photo by Taste of Home

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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.

Grilled Chipotle Salmon Tacos

Ingredients

Directions

Nutrition Facts

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