Low Sodium Zesty Grilled Salmon Tacos
Experience a burst of vibrant flavors with these Low Sodium Zesty Grilled Salmon Tacos, a heart-healthy twist on a classic favorite. Marinated in a zesty blend of freshly squeezed orange and lime juice, olive oil, and warming spices like cumin and paprika, the grilled salmon is tender, flaky, and irresistibly flavorful. Paired with a crisp red cabbage and carrot slaw and drizzled with a creamy avocado-lime sauce, these tacos are both nutritious and satisfying. With no added salt and lots of fresh, wholesome ingredients, these tacos are perfect for a light yet indulgent dinner or a lively taco night. Ready in just 30 minutes and packed into warm corn tortillas, they’re an easy and delicious way to enjoy healthy seafood at home!
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Recipe Information
Ingredients
- 1 lb skinless salmon fillets
- 1 cup orange juice (freshly squeezed)
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp black pepper
- 8 corn tortillas
- 2 cups red cabbage (shredded)
- 1 large carrot (shredded)
- 0.25 cup cilantro (chopped)
- 1 large avocado
- 0.25 cup plain Greek yogurt (unsalted)
- 1 tbsp lime juice (for sauce)
- 0.25 tsp black pepper (for sauce)
Instructions
In a small bowl, prepare the marinade by whisking together orange juice, lime juice, olive oil, minced garlic, ground cumin, paprika, and black pepper.
Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring it is fully coated. Cover and refrigerate for 15 minutes.
While the salmon marinates, prepare the slaw by combining shredded red cabbage, shredded carrot, and chopped cilantro in a medium bowl. Set aside.
To make the avocado-lime sauce, mash the avocado in a small bowl. Mix in the Greek yogurt, lime juice, and black pepper until smooth and creamy. Cover and refrigerate until ready to use.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the salmon from the marinade, letting any excess drip off. Grill the salmon for 4-5 minutes on each side, or until it flakes easily with a fork.
Remove the grilled salmon from the heat and let it rest for 2 minutes. Use a fork to gently flake the salmon into bite-sized pieces.
Warm the corn tortillas on the grill for about 30 seconds on each side, or until pliable.
To assemble the tacos, place a generous scoop of the slaw on each tortilla, top with flaked salmon, and drizzle with the avocado-lime sauce.
Serve immediately and enjoy these flavorful, low-sodium tacos!
Nutrition Facts
Calories |
2665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 38.1 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 59.6 mcg | 298% | |
| Calcium | 541 mg | 42% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4824 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
