Salmon soft Tacos with creamy slaw
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
24 oz Salmon3 tsp paprika1/2 tsp cayenne pepper1/2 tsp salt2 Tbs olive oil8 Santa Fe whole wheat taco shells4 cups shredded cabbage1 cup niblet cornjuice of 1 large lime4 Tbs Greek yogurt1/2 tsp salt1/8 tsp cayenne pepper
Slaw (prepare ahead of time)
In a large bowl whisk together the yogurt, lime juice 1/8 tsp cayenne pepper and 1/2 tsp salt. Add the shredded cabbage and toss well. Add the corn and toss again. Refrigerate to marinate flavors.
Fish
mix together paprika, 1/2 tsp cayenne pepper and 1/2 tsp salt. Pat fish with paper towel. sprinkle all sides with the seasoning.
Heat olive oil over medium high heat. Add fish and cook for 3 minutes on a side or until cooked through. Break the fish up into large chunks. Serve on tortilla shells.
Serving Size: makes filling for 8 tortillas
Number of Servings: 8
Recipe submitted by SparkPeople user MENNOLY.
In a large bowl whisk together the yogurt, lime juice 1/8 tsp cayenne pepper and 1/2 tsp salt. Add the shredded cabbage and toss well. Add the corn and toss again. Refrigerate to marinate flavors.
Fish
mix together paprika, 1/2 tsp cayenne pepper and 1/2 tsp salt. Pat fish with paper towel. sprinkle all sides with the seasoning.
Heat olive oil over medium high heat. Add fish and cook for 3 minutes on a side or until cooked through. Break the fish up into large chunks. Serve on tortilla shells.
Serving Size: makes filling for 8 tortillas
Number of Servings: 8
Recipe submitted by SparkPeople user MENNOLY.
Nutritional Info Amount Per Serving
- Calories: 289.9
- Total Fat: 11.1 g
- Cholesterol: 57.0 mg
- Sodium: 599.9 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 8.6 g
- Protein: 31.6 g
Member Reviews