These were super fast and very flavorful..my whole family liked them..going to make again for sure.
Sweet-and-Spicy Salmon Tacos
Photo: Jennifer Davick; Styling: Jan Gautro
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- 1 (16-ounce) package coleslaw mix (10 cups shredded red and/or green cabbage)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup fresh lime juice
- 1/2 cup fresh cilantro leaves
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons salt-free Mexican seasoning blend, divided
- 1 (1- to 1 1/2-pound) salmon fillet
- 2 tablespoons olive oil
- 8 corn or flour tortillas
- Mango Pico de Gallo
- 1. Combine first 7 ingredients and 1 tablespoon Mexican seasoning blend in a bowl. Cover and chill until ready to serve.
- 2. Sprinkle fish with remaining 1 tablespoon seasoning blend. Heat oil in a large nonstick skillet over medium-high heat. Add fish, and cook 4 to 5 minutes on each side or until done. Break fish into small pieces.
- 3. Heat tortillas according to package directions. Fill tortillas with cabbage mixture and salmon, top with Mango Pico de Gallo, and serve immediately.
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