As summer is winding down I wanted to grill before it gets too cold. It has been a long time since we had “Taco Tuesday” so decided to make some healthy Grilled Salmon Tacos for the family. We had some cabbage to use up and I thought the colors looked great with the salmon. The cabbage we had was a little hard and I didn’t want it to over take the tacos so I decided to grill up the cabbage to soften it a little and I am glad I did because it was delicious and went great with them.
Grilled Salmon Tacos
Makes 4 servings
12oz salmon filet
8- 6″ tortillas (used Food For Life Ezekiel Sprouted Tortillas)
cajun seasoning or seasoning of choice
1/2 an extra small (softball size) red cabbage or 1/4 of a larger cabbage
1/2 an extra small (softball size) green cabbage or 1/4 of a larger cabbage
1/2 c hummus
other toppings of choice, green onion, peppers, tomatoes, avocado
Heat grill to medium/ medium low (about 400 degrees). Core cabbage and set aside. Place salmon, skin side down, on a piece of foil twice the size of filet. Season top of salmon with seasoning, I used cajun seasoning, and fold foil over salmon. Place cabbage cut sides down on the grill and salmon, skin side down, on the grill. Heat cabbage until it is softened about 10 minutes. Remove cabbage and let cool. After about 10 minutes check salmon, at which time I left the foil open, and continued to cook until desired doneness. Thinly slice cabbage into shreds. Divide salmon among the tortillas, top with shredded cabbage, other toppings of choice, and top with hummus. Enjoy!