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Prep Time
10 min
Total Time
30 min
Serves: 4 Whisk together 1 tsp (5 mL) of the olive oil, cumin, paprika and ¼ tsp (1 mL) salt. Brush mixture over salmon kabobs. Place on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until salmon is cooked through and golden, and veggies are softened. Remove from grill. Flake salmon with fork. Coarsely chop veggies, if desired. Set aside.
In bowl, combine avocado, cucumber, lime juice and ¼ tsp (1 mL) salt. Set aside.
To make kale chimichurri, combine kale, garlic, vinegar and remaining ½ tsp (2 mL) salt in food processor. With motor running, add remaining olive oil in slow, steady stream; blending until smooth, scraping down food processor as needed.
To serve, divide salmon and grilled veggies into taco shells and top with avocado mixture and kale chimichurri.
Make soft tacos by substituting corn or wheat tortillas for taco shells.
Total Time
30 min
Serves: 4 
Total Time
30 min
Serves: 6 
Total Time
30 min
Serves: 16 
Total Time
30 min
Makes: 30 
