1 1/4 pounds salmon fillets, boned, skinned, and cut into 1-inch cubes
1 onion (about 6 oz.), thinly sliced
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon minced fresh ginger
1 1/2 teaspoons hot sauce
1/8 teaspoon hot chili flakes
4 large leaves (about 3 oz. total) romaine lettuce
3 tomatoes (about 1 lb. total)
6 nonfat flour tortillas (6 1/2 to 7 in.), warmed
Nonfat sour cream
How to Make It
In a bowl, combine salmon, onion, lemon juice, cumin, ginger, hot sauce, and chili flakes; mix well. Cover; chill 10 minutes. Meanwhile, shred lettuce and core and chop tomatoes; cover and chill separately until serving time.
Heat a 12-inch nonstick frying pan over medium-high heat. When hot, add salmon mixture. Cook, stirring often, until fish is just opaque but still moist-looking in center, about 6 minutes.
Serve immediately. To eat, wrap salmon mixture in tortillas; add lettuce, tomatoes, and sour cream to taste.
Lawrence Raimon, Santee, California,
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