Mesquite-Marinated Salmon Tacos

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.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 315 Calories

Ingredients

• 1 (2.25 ounce) can sliced black olives
• 1 tablespoon extra-virgin olive oil
• 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
• ½ cup Mexican blend cheese
• ¼ cup salsa, or to taste
• 1/4 cup broccoli sprouts, or to taste

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Heat taco shells in the preheated oven for 3 minutes.

Step 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.

Step 5

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