Salmon Tacos with Pineapple Salsa

Low Potassium High Protein Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free Mexican Seafood Dinner

Salmon Tacos with Pineapple Salsa

Low Potassium High Protein Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free Mexican Seafood Dinner
4 servings
Prep time: 20 minutes
Total time: 20 minutes

Description

Salmon tacos served with an easy-to-make side of slaw makes for a filling- and fast-weeknight dinner. If you prefer more heat, add a pinch or two of chipotle chili powder or cayenne along with the chili powder.

Directions

  1. Position oven rack in upper third of the oven. Preheat broiler to high.
  2. Line a baking sheet with foil. Place the salmon, skin-side down, on the prepared baking sheet. Broil until starting to brown and salmon is opaque on the sides, 5 to 8 minutes, depending on thickness.
  3. Sprinkle the salmon with chili powder and 1/4 teaspoon salt. Drizzle with 1 teaspoon oil and brush with a heat-proof brush to moisten the spices. Return to the oven, roast until the fish just flakes and the spices are browned, 1 to 2 minutes longer.
  4. Meanwhile, toss coleslaw mix with lime juice, the remaining 1 tablespoon oil and the remaining 1/2 teaspoon salt.
  5. Flake the salmon; discard skin. Divide the salmon among tortillas and top with salsa. Serve with the coleslaw and garnish with cilantro and hot sauce, if desired.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories314 cal
  • Total Fat10.4 g
  • Saturated Fat1.9 g
  • Cholesterol5 mg
  • Sodium886 mg
  • Carbohydrate Total29.1 g
  • Protein27 g
  • Phosphorus496 mg
  • Potassium768 mg
  • Fiber5.8 g
  • Calcium125 mg

Ingredients

  • 1 pound salmon fillet
  • 1 teaspoon chili powder
  • ¾ teaspoon salt, divided
  • ¾ teaspoon salt, divided
  • 1 teaspoon extra-virgin olive oil plus 1 tablespoon, divided
  • 1 9-ounce package coleslaw mix (5 cups)
  • ½ lime, juiced
  • 8 6-inch corn tortillas, warmed
  • ¾ cup prepared pineapple salsa
  • ¾ cup prepared pineapple salsa
  • Chopped fresh cilantro, for garnish
  • Hot sauce for serving

Ingredients

  • 1 pound salmon fillet
  • 1 teaspoon chili powder
  • ¾ teaspoon salt, divided
  • ¾ teaspoon salt, divided
  • 1 teaspoon extra-virgin olive oil plus 1 tablespoon, divided
  • 1 9-ounce package coleslaw mix (5 cups)
  • ½ lime, juiced
  • 8 6-inch corn tortillas, warmed
  • ¾ cup prepared pineapple salsa
  • ¾ cup prepared pineapple salsa
  • Chopped fresh cilantro, for garnish
  • Hot sauce for serving
  • 1 pound salmon fillet
  • 1 teaspoon chili powder
  • ¾ teaspoon salt, divided
  • ¾ teaspoon salt, divided
  • 1 teaspoon extra-virgin olive oil plus 1 tablespoon, divided
  • 1 9-ounce package coleslaw mix (5 cups)
  • ½ lime, juiced
  • 8 6-inch corn tortillas, warmed
  • ¾ cup prepared pineapple salsa
  • ¾ cup prepared pineapple salsa
  • Chopped fresh cilantro, for garnish
  • Hot sauce for serving

Description

Salmon tacos served with an easy-to-make side of slaw makes for a filling- and fast-weeknight dinner. If you prefer more heat, add a pinch or two of chipotle chili powder or cayenne along with the chili powder.

Directions

  1. Position oven rack in upper third of the oven. Preheat broiler to high.
  2. Line a baking sheet with foil. Place the salmon, skin-side down, on the prepared baking sheet. Broil until starting to brown and salmon is opaque on the sides, 5 to 8 minutes, depending on thickness.
  3. Sprinkle the salmon with chili powder and 1/4 teaspoon salt. Drizzle with 1 teaspoon oil and brush with a heat-proof brush to moisten the spices. Return to the oven, roast until the fish just flakes and the spices are browned, 1 to 2 minutes longer.
  4. Meanwhile, toss coleslaw mix with lime juice, the remaining 1 tablespoon oil and the remaining 1/2 teaspoon salt.
  5. Flake the salmon; discard skin. Divide the salmon among tortillas and top with salsa. Serve with the coleslaw and garnish with cilantro and hot sauce, if desired.
© Meredith Operations Corporation. All rights reserved. Used with permission.