Mesquite-Marinated Salmon Tacos

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My husband loves Mexican food, but with my Philadelphia roots, I could not see the attraction. After 16 years in the Southwest, I created this dish to please us both. A little compromise turned into the best tacos in Arizona.

Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
20 mins
Total Time:
35 mins
6 tacos


  • 1 (1 1/2-pound) skinless salmon fillet

  • 2 tablespoons mesquite-lime marinade

  • 6 medium white corn taco shells

  • 1 small red onion, halved lengthwise and thinly sliced

  • 1 tablespoon extra-virgin olive oil

  • ½ cup Mexican blend cheese

  • 1 (2.25 ounce) can sliced black olives

  • ¼ cup salsa, or to taste

  • 1/4 cup broccoli sprouts, or to taste


  1. Cut salmon into bite-sized cubes and place in a glass or ceramic bowl. Cover with mesquite marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 to 30 minutes.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Heat taco shells in the preheated oven for 3 minutes.

  4. Meanwhile, heat oil in a large frying pan. Add onion and saute until soft, 2 to 3 minutes. Add salmon and cook until no longer pink, 3 to 5 minutes.

  5. Fill taco shells with salmon and top with cheese, olives, salsa, and sprouts.

Nutrition Facts (per serving)

315 Calories
17g Fat
13g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 315
% Daily Value *
Total Fat 17g 21%
Saturated Fat 5g 25%
Cholesterol 61mg 20%
Sodium 464mg 20%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 28g
Vitamin C 2mg 10%
Calcium 142mg 11%
Iron 1mg 7%
Potassium 490mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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