Epicure Recipes

⏾☀︎

Fab Fish Tacos

DinnerLunchDinnerLunchFish & SeafoodCinco de MayoLow-sodiumGluten-freeHigh ProteinSugar ConsciousDairy-freeGarlic-freeBBQ

20 min

4 servings

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Ingredients

  • 2 tbsp Salmon Rub
  • 4 tbsp oil, divided
  • 2 tbsp lemon juice
  • 4 (4.5 oz/128 g) salmon or white fish filets, about 1" thick
  • 1 zucchini, optional
  • 1⁄4 head red cabbage
  • 8 corn tortillas
  • 1 tbsp Coleslaw Dressing Mix
  • 1⁄4 cup vinegar
  • Sea Salt, to taste
  • Black Pepper, to taste

Preparation

  • Preheat grill to medium-high.
  • Meanwhile, mix salmon rub with 2 tbsp oil and lemon juice. Rub on salmon. Set aside to marinate while preparing veggies.
  • Using a 4-in-1 Mandoline, julienne zucchini and thinly shred cabbage.
  • Place salmon skin-side down on grill. Reduce heat to medium. Barbecue, covered, for 8 min. Grill tortillas for last 1 min of cooking.
  • Meanwhile, in bowl, whisk dressing mix with vinegar and 2 tbsp oil. Add zucchini and cabbage. Toss to mix; season with salt and pepper.
  • Remove fish from grill; coarsely chop, then divide among tortillas. Top with coleslaw and desired toppings.

Epicure Products Used

Nutritional Information

Per serving(2 tacos): Calories 430, Fat 20 g (Saturated 2.5 g, 0 0 g), Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 33 g (Fiber 1 g, Sugars 5 g), Protein 32 g.

Tips

Quickle (aka quick pickle) your fave summer veggies to use as taco toppers. Try onion rings or thin strips of peppers, carrots, or zucchini.

Perfectly Balance Your Plate

Serve with 1 cup sliced fresh veggies.