Time: 45 min.
Complexity: easily
Servings: 8

This recipe is perfect for a summer backyard grill party. Salmon fillets are marinated for a few minutes in lime juice, olive oil, cumin, and garlic, then grilled and served as a taco filling alongside grilled and fresh vegetables.

Ingredients:

• 1/4 cup extra-virgin olive oil, plus more for greasing
• 1 tbsp lime juice + lime wedges for garnish
• 2 tsp ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon coarse salt + more to taste
• Four skinless salmon fillets, weighing 170g each.
• 1 red bell pepper, seeded and cut into thin strips
• 1 yellow bell pepper, seeded and cut into thin strips
• 1 large red onion, peeled and cut into 1cm thick pieces.
• 8 wheat tortillas for tacos
• 0.5 cup crumbled queso fresco
• 1 avocado, diced
• Chopped fresh cilantro for serving
• Special equipment: fish grate; grill pan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, sweet pepper, garlic powder, cumin, queso fresco cheese, Avocado, red onion, lime

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Preparation:

Step 1
• Preheat grill to medium-high heat.
Step 2
• In a small bowl, combine olive oil, lime juice, cumin, garlic powder, and salt. Brush the salmon fillets with the marinade on both sides. Place in a fish basket.
Step 3
• Place the sliced ​​peppers and red onion on a grill pan. Brush with olive oil and sprinkle with a pinch of salt. Place the pan on a hot grill and cook, stirring occasionally, until the vegetables are tender, about 15–20 minutes.
Step 4
• Meanwhile, place the fish on the grill rack. Cook until browned on both sides and opaque in the center, about 4 minutes per side. Remove the fish from the grill and transfer to a plate. Gently shred.
Step 5
• Place the tortillas on the grill and cook for a few seconds on each side until blackened.
Step 6
• Fill each tortilla with the pepper, onion, and fish mixture. Top with crumbled cheese, diced avocado, cilantro, and a squeeze of lime juice.

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