Grilled Salmon Soft Tacos

By McCarleyRHLAC

NutritionPer 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.

Nutrition Bonus: Vitamin C (170% daily value), Selenium (74% dv), Potassium (33% dv), Folate (23% dv), Calcium (15% dv), excellent source of omega-3s.
Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 1 fruit, 1 vegetable, 3 1/2 lean meat, 4 fat

Estimated WW pts. 11 (not including Cabbage Slaw
Citrus Salsa, Cilantro Crema)

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon ancho or New Mexico 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
• 8 6-inch corn or flour tortillas, warmed
• Cabbage Slaw**
• Citrus Salsa**
• Cilantro Crema**
• Recipe in dips folder

Preparation

Step 1

Preheat grill to medium-high.

Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes.

Cut each fillet lengthwise into 2 pieces and remove the skin.

To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.