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Salmon Tacos
You can have a restaurant-style dinner in less than 30 minutes with these easy salmon tacos. In addition to the zesty coleslaw, add your favorite toppings like sliced avocado, radishes or jalapeno peppers. —Taste of Home Test Kitchen
Ingredients
- 2 cups angel hair coleslaw mix
- 1/4 cup plain Greek yogurt
- 3 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- TACOS:
- 1 pound salmon fillets
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 8 corn tortillas (6 inches), warmed
- Optional: Lime wedges, sliced radishes and sliced jalapeno
Directions
- 1. In a small bowl, combine the first 7 ingredients; cover and refrigerate until serving.
- 2. In a small bowl, combine chili powder, salt, cumin, garlic powder and pepper; rub over both sides of salmon. In a large skillet, heat oil over medium heat; add fish. Cook until fish just begins to flake easily with a fork, 3-4 minutes on each side.
- 3. Remove fish to cutting board. Gently flake into bite-size pieces.
- 4. Place fish in tortillas and top with coleslaw. If desired, serve with lime, radishes and jalapeno.
Nutrition Facts
2 tacos: 376 calories, 20g fat (4g saturated fat), 61mg cholesterol, 557mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.
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