1 C green cabbage (about ¼ head), rinsed and shredded
1 tsp lime juice
1 tsp honey
½ C red onion, thinly sliced (or substitute white onion)
1 medium Jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 2 Tbsp); for less spice, use green bell pepper
1 tsp fresh cilantro, minced (or substitute ½ tsp ground coriander)

For marinade:

½ Tbsp corn oil or other vegetable oil
1 Tbsp lime juice
2 tsp chili powder
½ tsp ground cumin
½ tsp ground coriander
¼ tsp salt

calories	325
Total fat	11 g
Saturated fat	1 g
Cholesterol	54 mg
Sodium	395 mg
Total fiber	4 g
Protein	24 g
Carbohydrates	29 g
Potassium	614 mg

Directions

1

Preheat grill or oven broiler (with the rack 3 inches from heat source) on high temperature.
2

Prepare taco filling by combining all ingredients. Let stand for 10–15 minutes to blend the flavors.
3

To prepare the marinade, combine the oil, lime juice, chili powder, cumin, coriander, and salt in a bowl.
4

Place salmon fillets in a flat dish with sides. Pour marinade evenly over fillets.

5	Place salmon fillets on grill or broiler. Cook for 3–4 minutes on each side, until fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F). Remove from the heat and set aside for 2–3 minutes. Cut into strips.

6

To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet.

Tip: Try serving with a tomato cucumber salad drizzled with light vinaigrette.

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^®We Can! Ways to Enhance Children's Activity & Nutrition, We Can!, and the We Can! logos are registered trademarks of the U.S. Department of Health & Human Services (HHS).

Archived page, reproduced from a 2011 copy. It is reference material, not current guidance.