Salmon Tacos with Kale Chimichurri

  • Prep Time: 10 min
  • Total Time: 30 min
  • Serves: 4

Ingredients

  • ½ cup olive oil, divided 125 mL
  • 2 tsp ground cumin 10 mL
  • 1 tsp paprika 5 mL
  • 1 tsp salt, divided 5 mL
  • 2 Store-Made Maple-Chipotle Atlantic Salmon Kabobs
  • 1 avocado, pitted, peeled and diced
  • ¼ English cucumber, finely diced
  • 1 tbsp lime juice 15 mL
  • 3 cups loosely packed baby kale 750 mL
  • 2 cloves garlic, chopped
  • ¼ cup white vinegar 60 mL
  • 4 taco shells, warmed according to package directions

Directions

  • Step 1

    Whisk together 1 tsp (5 mL) of the olive oil, cumin, paprika and ¼ tsp (1 mL) salt. Brush mixture over salmon kabobs. Place on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until salmon is cooked through and golden, and veggies are softened. Remove from grill. Flake salmon with fork. Coarsely chop veggies, if desired. Set aside.

  • Step 2

    In bowl, combine avocado, cucumber, lime juice and ¼ tsp (1 mL) salt. Set aside.

  • Step 3

    To make kale chimichurri, combine kale, garlic, vinegar and remaining ½ tsp (2 mL) salt in food processor. With motor running, add remaining olive oil in slow, steady stream; blending until smooth, scraping down food processor as needed.

  • Step 4

    To serve, divide salmon and grilled veggies into taco shells and top with avocado mixture and kale chimichurri.

Tip

Make soft tacos by substituting corn or wheat tortillas for taco shells.

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Nutrition Facts

  • Per serving (¼ of the recipe)
  • Calories 680
  • Protein 34 g
  • Total fat 47 g
  • Sat fat 7 g
  • Cholesterol 80 mg
  • Carbohydrates 34 g
  • Fibre 5 g
  • Sugar 8 g
  • Sodium 870 mg