Grilled salmon tacos with chipotle lime yogurt

Grilled salmon tacos with chipotle lime yogurt

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(9 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Grill healthy fish with chipotle spice then serve with cabbage salad, coriander and chilli in soft tortillas

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
297
protein
33g
carbs
8g
fat
15g
saturates
3g
fibre
5g
sugar
7g
salt
1.5g

Ingredients

  • 1 tsp garlic salt
  • 2 tbsp smoked paprika
  • good pinch of sugar
  • 500g salmon fillets
  • 200ml fat-free yogurt
  • 1 tbsp chipotle paste or hot chilli sauce
  • juice 1 lime

To serve

  • 8 small soft flour tortillas, warmed
  • ¼ small green cabbage, finely shredded
  • small bunch coriander, picked into sprigs
  • few pickled jalapeno chillies, sliced
  • lime wedges, to serve
  • hot chilli sauce to serve, (optional)

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Method

  1. Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
  2. Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
  3. Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

Recipe from Good Food magazine, July 2012

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Comments

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corasingapore's picture

Fantastic recipe! Thank you! Not sure about the palava on the fish. We like it simple with strong flavours so I just add a thin layer of Chipotle and a couple of thin slices of lime to the fish. Lovely fresh and healthy meal :)

exiled_angel's picture
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This is a nice, healthy alternative to usual fajita/taco/wraps, and refreshingly different flavours. Chipotle is a bit too smokey for us, but the yoghurt and lime mellow it. Looks a treat too with you serve it up with mounds of all the green stuff so people can make up their own tacos as they like it.

danirace's picture
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Super supper.

eleanormayo's picture
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I am not really sure if I liked this dish or not! Firstly, I will admit that I did not have garlic salt so used celery salt instead and mixed in a bit of garlic puree with the paprika and sugar, but I don't think I really liked the sugar/salt combination. I also only added 2tsp of chipotle to my yoghurt and that still packed a punch - I dread to think what it would have been like if I had used the 2 tbsp as suggested!

lizzafezza's picture
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Will defo make again, tasty and really quick (and healthy which is always a bonus).

charlie7483's picture
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First time I've reviewed a dish on here but having just had the tacos for tea I felt that I had to! This is a great healthy mid-week supper. Super quick and tasty. I used white cabbage instead of green and served with a guacamole too. Will be making again for sure.

vixsticks's picture
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Such a quick & delicious weeknight supper - on the table in less than 15 minutes! Have made it about 5 times now, chopping the veggies as the fish is cooking. Fish is juicy and perfectly spiced. Used soft corn tortillas instead and subbed other veggies (crunchy lettuce, juicy tomatoes and creamy avocado) but however you make it - its a real winner!

jenunn's picture
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Quick and easy to make, and really nice. Used shredded lettuce instead of cabbage. Will definitely make this again.

lewishamdreamer's picture
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One of my favourite discoveries in recent months! And a rare one in that the amounts of each ingredient were spot on. I would say not to add any *extra* salt though, the garlic salt was enough.

twiggles's picture
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Should have been 5 stars

twiggles's picture
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We liked this recipe, the fish was tasty and filling, and it felt like a healthy alternative to a kebab. We will be making this again. I did reduce some of the spices, so my young son could eat it.

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