Grilled salmon tacos with chipotle lime yogurt

Grilled salmon tacos with chipotle lime yogurt

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(15 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 4
Grill healthy fish with chipotle spice then serve with cabbage salad, coriander and chilli in soft tortillas

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal297
  • fat15g
  • saturates3g
  • carbs8g
  • sugars7g
  • fibre5g
  • protein33g
  • salt1.5g
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Ingredients

  • 1 tsp garlic salt

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 tbsp smoked paprika
  • good pinch of sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 500g salmon fillet
  • 200ml fat-free yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 1 tbsp chipotle paste or hot chilli sauce
  • juice 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

To serve

  • 8 small soft flour tortilla, warmed

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • ¼ small green cabbage, finely shredded
  • small bunch coriander, picked into sprigs
  • few pickled jalapeno chillies, sliced
  • lime wedges, to serve

    Lime

    ly-m

    The same shape, but smaller than…

  • hot chilli sauce to serve, (optional)

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.

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Comments (15)

mouse38's picture
5

Loved by all round the dinner table and very quick and easy to prepare. Will definitely make again. The cabbage was a lovely change from lettace. I didn't include the sugar on the topping and nobody missed it.

amr9864's picture
5

This was delicious. I had half the salmon so added peppers, onions and mushrooms. The paprika started to smoke and burn in the grill so I had to transfer it to the frying pan with the onions etc. Didn't have cabbage so used lettuce instead. The chipotle and lime are my favourite flavours. A great way to eat salmon.

abcdefghijord's picture
3.75

I didn't have any garlic salt so I used minced garlic but because I was adding it to the paprika I had to add oil to make a paste. Big mistake, with the oil from the salmon and olive oil it just was sapping when flaked. Next time I'll definitely buy the garlic salt as the flavour was spot on! I also picked up the wrong item at the supermarket and ended up with flatbread style things but still worked just as well. Used pickled red cabbage too and cucumber. Used siracha hot sauce in the yogurt, was definitely hot enough! Will deffo make again, probably use the flatbreads, pickled red cabbage and siracha again though. Wonderful little midweek meal find :)

thecherub's picture
3.75

Simple, healthy and super quick to do. Wasn't sure about it when making it but the end result was very tasty and will make again. I followed the recipe exactly except for coriander as OH isn't keen.

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
4

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
5

Super supper.

eleanormayo's picture
3

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
4

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

charlie7483's picture
5

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
5

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
5

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

lewishamdreamer's picture
5

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
4

Should have been 5 stars

twiggles's picture
4

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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