Description
Juicy grilled salmon with tangy lime-honey glaze, crisp cabbage slaw, and queso fresco served in warm corn tortillas. A quick, flavorful 25-minute fusion of Mexican and Japanese-inspired flavors.
Ingredients
Salmon, 1 lb (replace with cod or halibut)
Olive oil, 1 Tbsp (use avocado oil for extra smoke)
Lime juice, 1 Tbsp (use 2 Tbsp for stronger taste)
Minced garlic, 1 clove (or ¼ tsp paste)
Cilantro, 2 Tbsp (swap for parsley or tarragon)
Queso fresco, 1/3 cup (or cotija/feta)
Corn tortillas
Cabbage slaw
Avocado
Instructions
Whisk lime juice, honey, zest, and oil in a small bowl
Line an 18×13-inch baking sheet with foil, fold edges up
Season salmon with salt/pepper, pour glaze over fillets
Top with remaining cilantro, bake at 400°F for 15 minutes
Discard salmon skin, flake into large pieces
Warm corn tortillas in oven or microwave
Add 2 salmon pieces per taco with cabbage, avocado, queso fresco
Drizzle with reserved glaze
Notes
Use fresh lime zest, not bottled
Reserve 1 Tbsp glaze for post-assembly drizzle
Keep tortillas warm at 250°F
Work quickly to prevent dry tortillas
Pre-wipe baking sheet before reusing
Swap queso fresco for vegan cheese alternative
- Prep Time: 10
- Cook Time: 15
- Category: Lunch
- Method: Baking
- Cuisine: Mexican-Japanese Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 420
- Sugar: 12g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg