Grilled Salmon Tacos with Chipotle Sauce

recipe
Flavorful leftover fish gives you a jump-start on dinner; just a few embellishments turn this Cedar-Planked Salmon into a whole new meal. Set out a stack of warm tortillas and bowlfuls of taco fillings to make this a convivial, casual family supper where everyone assembles his or her own tacos to taste. For speedier preparation, use packaged angel hair slaw instead of shredded cabbage.

Yield:

4 servings (serving size: 2 tacos)

Recipe from

Cooking Light

Nutritional Information

Calories 408
Caloriesfromfat 29 %
Fat 13 g
Satfat 2.9 g
Monofat 5 g
Polyfat 3.1 g
Protein 35.8 g
Carbohydrate 37.8 g
Fiber 6.6 g
Cholesterol 84 mg
Iron 2.2 mg
Sodium 798 mg
Calcium 166 mg

Ingredients

Sauce:
1/2 cup fat-free mayonnaise
2 tablespoons minced fresh cilantro
2 tablespoons fat-free buttermilk
2 teaspoons minced chipotle chile, canned in adobo sauce (about 1 chile)
Tacos:
8 (6-inch) white corn tortillas
4 cups shredded green cabbage
1/3 cup chopped green onions
3 tablespoons fresh lime juice
1 cup diced seeded tomato (about 2 tomatoes)

Preparation

1. Preheat oven to 250°.

2. To prepare sauce, combine mayonnaise, cilantro, buttermilk, and chile in a small bowl.

3. To prepare tacos, place Cedar-Planked Salmon with Barbecue Spice Rub in a baking dish. Cover with foil. Wrap tortillas tightly in foil. Bake the fish and the tortillas at 250° for 15 minutes or until thoroughly heated.

4. Combine cabbage, onions, and juice; toss well.

5. Spread about 4 teaspoons sauce down the center of each tortilla. Top each tortilla with about 2 ounces Cedar-Planked Salmon with Barbecue Spice Rub, 1/2 cup cabbage mixture, and 2 tablespoons tomato; fold in half. Serve immediately.

Note:

Diane Morgan,

Cooking Light

August 2008
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