Slammin' Salmon Tacos
Taco Tuesday can be any day with this quick and convenient, 15-minute recipe.
Serves 4
Prep time
5 min
Cook Time
10 min
Time to Table
15 min
Ingredients
8
6 inch soft corn tortillas or small flour tortillas
4 cans (142g each)
Clover Leaf Flaked Sockeye Salmon (skin & bones pre-removed), drained
1
fresh lime, half for juice and half cut in wedges
1 tbsp
taco seasoning or chili powder and salt
1 cup
shredded cabbage mix
1-2 tbsp
cilantro chopped
White Sauce ingredients
1/2 cup
Sour Cream
1 tbsp
Hot sauce
Preparation
- Warm the tortilla in a pre-heated oven (350F) for a couple of minutes or in a heated pan for about 30 seconds.
- In a hot pan, sauté salmon with lime juice and taco seasoning to warm through, for about 2 minutes.
- Divide salmon and fill the warmed tortilla. Top with cabbage and cilantro.
- Combine sour cream and hot sauce. Drizzle white sauce over cabbage and cilantro.
- Garnish with lime wedges and serve immediately.
Tip:
- Serve with your favorite salsa or hot sauce.
Prepared with
Nutrition
| Amount per serving | % Daily Value | |
|---|---|---|
Calories | 300 | |
Fat | 8 g | 12% |
Saturated Fats | 3 g | |
Trans | 0 g | |
Saturated Fats + Trans | 15% | |
Cholesterol | 70 mg | |
Sodium | 720 mg | 30% |
Carbohydrate | 30 g | 10% |
Fibre | 3 g | 12% |
Sugars | 2 g | |
Protein | 29 g | |
Vitamin A | 4% | |
Vitamin C | 20% | |
Calcium | 4% | |
Iron | 30% |
