Name: Mesquite-Marinated Salmon Tacos
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Skinless salmon fillet - 1 (1 1/2-pound); Mesquite-lime marinade - 2 tablespoons; White corn taco shells - 6 medium; Red onion, halved lengthwise and thinly sliced - 1 small; Extra-virgin olive oil - 1 tablespoon; Mexican blend cheese - ½ cup; Sliced black olives - 1 (2.25 ounce) can; Salsa, or to taste - ¼ cup; 1/4 cup broccoli sprouts, or to taste - ¼ cup

Ingredients for - Mesquite-Marinated Salmon Tacos

1. Skinless salmon fillet 1 (1 1/2-pound)

2. Mesquite-lime marinade 2 tablespoons

3. White corn taco shells 6 medium

4. Red onion, halved lengthwise and thinly sliced 1 small

5. Extra-virgin olive oil 1 tablespoon

6. Mexican blend cheese ½ cup

7. Sliced black olives 1 (2.25 ounce) can

8. Salsa, or to taste ¼ cup

9. 1/4 cup broccoli sprouts, or to taste ¼ cup

How to cook deliciously - Mesquite-Marinated Salmon Tacos

1 . Stage

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 . Stage

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

3 . Stage

Heat taco shells in the preheated oven for 3 minutes.

4 . Stage

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 . Stage

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