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.
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
1 pound salmon fillets
Olive oil, as needed
Freshly ground black pepper, to taste
12 small corn tortillas
2 limes, cut into wedges
- Prepare a grill for cooking over medium heat.
- Put the grapes, onion, and jalapeño in a medium bowl. Season with salt and toss lightly. Cover and chill while you prepare the salmon.
- 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.
- 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.