LIVE

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.

Gallery

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
20 mins
total:
35 mins
Servings:
6
Yield:
6 tacos
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

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

Nutrition Facts

315 calories; protein 27.9g; carbohydrates 12.5g; fat 16.7g; cholesterol 60.6mg; sodium 464.3mg. Full Nutrition
Advertisement