Grilled Salmon Tacos
Fish tacos are very popular these days but most times they are served with swordfish or most any other kind of fish or seafood. While they are all good, these grilled salmon tacos are my new favorite, especially with freshly caught salmon.
Makes 4 servings
3⁄4 pound firm salmon fillets
4 fat-free flour tortillas
1⁄2 cup fat-free sour cream
1⁄4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon blackening or Cajun seasoning
2 ounces Cabot Seriously Sharp Cheddar, grated (about 1⁄2 cup)
Optional toppings: fresh lime wedges, diced tomato, finely shredded red cabbage, sliced green onion, chopped fresh jalapeno salsa
Prepare and preheat grill. Combine sour cream, cilantro and lime juice in a small bowl; set aside. Sprinkle seasoning over fish and cook on grill just until opaque in center (about 2 to 5 minutes per side depending on thickness of fillets.) Transfer fish to bowl and flake into bite-size pieces with fork. Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side. Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.
Recipe compliments of "Cabot Chef Jimmy D. Kennedy"