Grilled Salmon Tacos with Grape Pico de Gallo

This mouthwatering recipe was created by Patricia Bannan, a registered dietitian specializing in nutrition and health communications, for the California Table Grape Commission.

Recipe Ingredients:

1 cup red seedless California grapes, chopped
1 cup green seedless California grapes, chopped
1/4 cup finely chopped white onion
1/2 jalapeño pepper, seeded and diced
Pinch salt
1 pound salmon fillets
Olive oil, as needed
Freshly ground black pepper, to taste
12 small corn tortillas
2 limes, cut into wedges

Cooking Directions:

1. Prepare a grill for cooking over medium heat.
2. Put the grapes, onion, and jalapeño in a medium bowl. Season with salt and toss lightly. Cover and chill while you prepare the salmon.
3. Brush the salmon lightly with olive oil, then season with salt and pepper. Grill for 4 to 5 minutes on each side, or until it's cooked to your liking. Remove the salmon and keep it warm. Heat the tortillas briefly on the grill in batches until warmed.
4. To serve, coarsely chop the salmon and divide it between the tortillas. Top each taco with a heaping tablespoon of grape pico de gallo and serve with lime wedges.

Makes 4 (3 taco) servings.

Serving Suggestion: Black beans or grilled veggies would both be great side dishes.

Nutritional Information Per Serving (1/4 of recipe; 3 tacos per serving): Calories 347; Protein 27 g; Carbohydrate 46 g; Fat 7 g (Sat. Fat 1g); 18 percent Calories from Fat; Cholesterol 59 mg; Sodium 298 mg; Potassium 611 mg; Fiber 5 g.

Recipe and photograph provided by California Table Grape Commission via Brandpoint Content; Copyright 1996-2014.