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Grilled Salmon Tacos with Chipotle Sauce

Yield 4 servings (serving size: 2 tacos)
Flavorful leftover fish gives you a jump-start on dinner; just a few embellishments turn this Cedar-Planked Salmon into a whole new meal. Set out a stack of warm tortillas and bowlfuls of taco fillings to make this a convivial, casual family supper where everyone assembles his or her own tacos to taste. For speedier preparation, use packaged angel hair slaw instead of shredded cabbage.


  • Sauce:
  • 1/2 cup fat-free mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons fat-free buttermilk
  • 2 teaspoons minced chipotle chile, canned in adobo sauce (about 1 chile)
  • Tacos:
  • 4 servings Cedar-Planked Salmon with Barbecue Spice Rub, coarsely chopped
  • 8 (6-inch) white corn tortillas
  • 4 cups shredded green cabbage
  • 1/3 cup chopped green onions
  • 3 tablespoons fresh lime juice
  • 1 cup diced seeded tomato (about 2 tomatoes)

Nutrition Information

  • calories 408
  • caloriesfromfat 29 %
  • fat 13 g
  • satfat 2.9 g
  • monofat 5 g
  • polyfat 3.1 g
  • protein 35.8 g
  • carbohydrate 37.8 g
  • fiber 6.6 g
  • cholesterol 84 mg
  • iron 2.2 mg
  • sodium 798 mg
  • calcium 166 mg

How to Make It

  1. Preheat oven to 250°.

  2. To prepare sauce, combine mayonnaise, cilantro, buttermilk, and chile in a small bowl.

  3. To prepare tacos, place Cedar-Planked Salmon with Barbecue Spice Rub in a baking dish. Cover with foil. Wrap tortillas tightly in foil. Bake the fish and the tortillas at 250° for 15 minutes or until thoroughly heated.

  4. Combine cabbage, onions, and juice; toss well.

  5. Spread about 4 teaspoons sauce down the center of each tortilla. Top each tortilla with about 2 ounces Cedar-Planked Salmon with Barbecue Spice Rub, 1/2 cup cabbage mixture, and 2 tablespoons tomato; fold in half. Serve immediately.