MESQUITE-MARINATED SALMON TACOS

Mesquite-Marinated Salmon Tacos image

My husband loves Mexican food, but with my Philadelphia roots, I could not see the attraction. After 16 years in the Southwest, I created this dish to please us both. A little compromise turned into the best tacos in Arizona.

Provided by Karen Schmitt

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

1 (1 1/2-pound) skinless salmon fillet
2 tablespoons mesquite-lime marinade
6 medium white corn taco shells
1 small red onion, halved lengthwise and thinly sliced
1 tablespoon extra-virgin olive oil
½ cup Mexican blend cheese
1 (2.25 ounce) can sliced black olives
¼ cup salsa, or to taste
1/4 cup broccoli sprouts, or to taste

Steps:

Cut salmon into bite-sized cubes and place in a glass or ceramic bowl. Cover with mesquite marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 to 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Heat taco shells in the preheated oven for 3 minutes.
Meanwhile, heat oil in a large frying pan. Add onion and saute until soft, 2 to 3 minutes. Add salmon and cook until no longer pink, 3 to 5 minutes.
Fill taco shells with salmon and top with cheese, olives, salsa, and sprouts.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 12.5 g, Cholesterol 60.6 mg, Fat 16.7 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 5 g, Sodium 464.3 mg, Sugar 1 g