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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.

Diane Morgan
Recipe by Cooking Light August 2008

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Recipe Summary

Yield:
4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°.

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

  • 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.

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

  • 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.

Nutrition Facts

408 calories; calories from fat 29%; fat 13g; saturated fat 2.9g; mono fat 5g; poly fat 3.1g; protein 35.8g; carbohydrates 37.8g; fiber 6.6g; cholesterol 84mg; iron 2.2mg; sodium 798mg; calcium 166mg.
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