Salmon Tacos With Cabbage Slaw

Salmon Tacos With Cabbage Slaw
Raymond Hom

 

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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

1
pound
skinless salmon fillet
1
teaspoon
cumin
kosher salt and black pepper
3
tablespoons
olive oil
2
cups
thinly sliced red cabbage
1
avocado, chopped
3
tablespoons
lime juice
8
corn tortillas, warmed
cilantro

Directions

  1. Season the salmon with the cumin and ¼ teaspoon each kosher salt and black pepper. Cook in 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; flake.
  2. Meanwhile, toss the cabbage and avocado with lime juice, the remaining oil, and ½ teaspoon kosher salt.
  3. Serve the salmon in tortillas with the slaw and cilantro.
Charlyne Mattox
February 2013

Nutritional Information

  • Per Serving
  • Calories 473
  • Fat 27 g
  • Sat Fat 4 g
  • Cholesterol 72 mg
  • Sodium 451 mg
  • Protein 30 g
  • Carbohydrate 30 g
  • Sugar 2 g
  • Fiber 7 g
  • Iron 2 mg
  • Calcium 83 mg
What does this mean? See Nutrition 101.

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