Salmon Tacos

By Valarie

Ingredients

• 1/2 cooked salmon reserved from Salmon with Roasted Tomatoes and Shallots or 14 to 16 ounces cooked salmon, flaked
• 1 tablespoon lime juice
• 8 6 - inches corn tortillas, warmed
• 1 cup packaged shredded cabbage with carrot (coleslaw mix)
• 1/2 cup thinly sliced red sweet pepper
• 1 recipe Sour Cream Drizzle (see recipe, below)
• Snipped fresh cilantro (optional)
• Lime wedges (optional)

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

In a small bowl, toss together salmon and lime juice until combined.

Place two tortillas on each of four serving plates. Top half of each tortilla with cabbage, sweet pepper, and salmon mixture. Fold remaining half of each tortilla over salmon mixture to form a taco. Top each taco with Sour Cream Drizzle. If desired, sprinkle with snipped cilantro and serve with lime wedges. Makes 4 (2-taco) servings

Sour Cream Drizzle

1/3 cup light dairy sour cream

1 tablespoon snipped fresh cilantro

1 tablespoon lime juice

1/8 teaspoon salt

1/8 teaspoon ground chipotle chile pepper or chili powder



In a small bowl, stir together sour cream, cilantro, lime juice, salt, and chipotle chile pepper or chili powder.

Servings Per Recipe: 4 PER SERVING: 354 cal., 15 g total fat (4 g sat. fat), 72 mg chol., 229 mg sodium, 27 g carb. (4 g fiber), 27 g pro.