Let the supermarket help you with this quick summer dinner. I picked up coleslaw from the deli and used it with crisp radishes and fresh cilantro to accompany sautéed salmon creating these vibrant, satisfying tacos.
Helpful Hints
- If wild salmon is not available, any type of salmon can be used.
- Cut a lime into quarters and squeeze one of the quarters for lime juice. Add the remaining quarters as a garnish with the tacos.
Countdown
- Prepare all ingredients.
- Saute the salmon.
- Assemble the tacos.
To buy: 3/4 pound wild caught salmon fillet, 1 bottle smoked paprika, 1 lime, 1 container deli coleslaw (1 cup needed), 2 radishes, 1 bunch cilantro, and 1 package 8-inch light flour tacos.
Salmon Tacos Topped With Coleslaw
Serves 2- 2 teaspoons olive oil
- 3/4 pound wild caught salmon fillet
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 2 teaspoons lime juice
- 1 cup Deli coleslaw
- 2 sliced radishes
- 2 tablespoons coarsely chopped cilantro
- 4 8-inch light flour tortillas
While fish cooks, wrap tortillas in a paper towel and place in a microwave oven for 30 seconds. Or wrap them in foil and place in a toaster oven or under a broiler for 30 seconds to warm through.
Place two tortillas each on two dinner plates. Divide the salmon into four helpings and place on the four tortillas. Add the coleslaw on top of the salmon. Add the radishes to the tortillas and sprinkle with the cilantro. Fold the tortillas in half and serve.
Per serving: 607 calories (45 percent from fat), 30.6 g fat (5.3 g saturated, 7.8 g monounsaturated), 106 mg cholesterol, 42.6 g protein, 48.5 g carbohydrates, 14.5 g fiber, 849 mg sodium.
