Prep Time: 10 minutes
Cooking Time: 10 minutes
One of our all time favorites. We use wild salmon because it is lower in fat and calories. You can substitute snapper, tilapia, cod or other fish.
1 pound salmon, wild, steaks or filet
8 tortillas, corn
2 cups coleslaw mix (shredded carrots and cabbage)
1 tomato(es), medium
1/2 avocado(s), Haas or any
1/2 cup mayonnaise, light or reduced fat
1/2 cup salsa, red
1/2 teaspoon garlic powder
1/2 teaspoon cumin, ground
2 teaspoons olive oil
1/4 teaspoon salt
In a small dish, mix mayonnaise and salsa, then set aside. Heat oil in a large skillet over medium high heat. Cut salmon into 2 inch squares and pat dry with a paper towel. Season salmon with garlic powder, cumin and salt and place in the skillet. Cook for about 2-3 minutes on each side until cooked through(depends on how thick the salmon is). Remove the salmon from the skillet and put on a plate. To soften and heat tortillas, wrap them together in foil and place in a 400 degrees oven for 5 minutes or put them on a microwave safe plate and cover with a damp paper towel and place in the microwave for 30 to 40 seconds until soft. Peel and slice avocado and slice tomato, then arrange on a platter with the shredded cabbage. Fill each tortilla with Salmon, cabbage, avocado and tomato. Drizzle with salsa dressing and serve.
Per Serving About (2 tacos): 430 calories, 22 g fat, 3.5 g saturated fat, 27 g protein, 34 g carbohydrates,6 g dietary fiber, 490 mg sodium