Currently viewing the tag: "Tacos"
Grilled Salmon Soft Tacos

Grilled Salmon Soft 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.

4 servings, 2 tacos each

Active Time: 20 minutes

Total Time: 20 minutes




•  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, (recipe follows)

•  Citrus Salsa, (recipe follows)

•  Cilantro Crema, (recipe follows)




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. 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.

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




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



Source: Eatingwell



Santa Fe Grilled Chicken Soft Tacos

Santa Fe Grilled Chicken Soft Tacos

Coat chicken breast halves in a spicy mixture of chili powder, cumin, and crushed red pepper, grill, and serve in flour tortillas. Top with your favorite taco toppings—lettuce, tomato, cheese, cilantro—for a one-dish Mexican meal.

Yield: 16 tacos (serving size: 1 taco)

Cost per Serving: $1.22



•  2 tablespoons chili powder

•  2 tablespoons cumin

•  1 tablespoon paprika

•  1/2 teaspoon crushed red pepper

•  1/4 teaspoon salt

•  1/8 teaspoon pepper

•  1 tablespoon packed dark brown sugar

•  2 tablespoons olive oil

•  2 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded thin (about 4 large breasts)

•  16 taco-size soft flour tortillas



1.  In a small bowl, combine chili powder, cumin, paprika, red pepper, salt, pepper and brown sugar. Stir in oil; mixture will be moistened but crumbly.

2.  Generously rub chicken on all sides with chili mixture. Let stand at room temperature for 30 minutes to marinate (or cover and refrigerate for up to 1 day).

3.  Preheat gas grill to medium, or preheat broiler to high and set rack 6 to 8 inches from source of heat. Grill or broil chicken until firm, about 5 minutes per side. Let cool for 5 minutes, then cut into thin strips.

4.  Warm tortillas as package label directs. Serve chicken with tortillas.


All You

JUNE 2011


Source: MyRecipes