Grilled Salmon Tacos

Fish tacos have become all the rage in recent years and are a specialty of the Pacific coast of Southern California and Mexico. This is a simple recipe: all the components can be made ahead of time and the fish grilled at the last moment. You can also use halibut, sea bass or tilapia in place of the salmon.   

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon ancho chile powder
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 4 4-ounce wild salmon fillets, about 1-inch thick, skin on
• SIKANDA CORN TORTILLAS, warmed
• Cabbage Slaw or lettuce
• Salsa
• Sour cream

Preparation

1. Preheat grill to medium-high.
2. Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon.
3. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes.
4. Cut each fillet lengthwise into 2 pieces and remove the skin.
5. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw or lettuce, sour cream and salsa among the tortillas.

Nutrition

Per serving: 567 calories; 30 g fat (6 g sat, 17 g mono); 83 mg cholesterol; 45 g carbohydrates; 32 g protein; 9 g fiber; 481 mg sodium; 1151 mg potassium.

Source: http://www.eatingwell.com