Best Grilled Chipotle Salmon Tacos Recipes

GRILLED SALMON TACOS WITH CHIPOTLE LIME YOGURT

Grilled salmon tacos with chipotle lime yogurt image

Grill healthy fish with chipotle spice then serve with cabbage salad, coriander and chilli in soft tortillas

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 13

Ingredients

1 tsp garlic salt
2 tbsp smoked paprika
good pinch of sugar
500g salmon fillet
200ml fat-free yogurt
1 tbsp chipotle paste or hot chilli sauce
juice 1 lime
8 small soft flour tortillas , warmed
¼ small green cabbage , finely shredded
small bunch coriander , picked into sprigs
few pickled jalapeno chillies , sliced
lime wedges, to serve
hot chilli sauce to serve, (optional)

Steps:

Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium

GRILLED CHIPOTLE SALMON TACOS

Grilled Chipotle Salmon Tacos image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 20

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

Steps:

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 : Calories 326 calories, Fat 19g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 297mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges