Grilled Salmon Tacos with Chipotle Sauce

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.

Yield: 4 servings (serving size: 2 tacos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 29%
  • Fat: 13g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 3.1g
  • Protein: 35.8g
  • Carbohydrate: 37.8g
  • Fiber: 6.6g
  • Cholesterol: 84mg
  • Iron: 2.2mg
  • Sodium: 798mg
  • Calcium: 166mg

Ingredients

  • 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)

Preparation

  1. 1. Preheat oven to 250°.
  2. 2. To prepare sauce, combine mayonnaise, cilantro, buttermilk, and chile in a small bowl.
  3. 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. 4. Combine cabbage, onions, and juice; toss well.
  5. 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.
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