Ingredients
For the Slaw:
4 cups shredded green cabbage
4 cups shredded red cabbage
2 cups shredded carrots
1/2 cup sour cream
1/2 cup good quality mayonnaise (I like Hellmann’s)
1/4 cup fresh lime juice
1/2 cup fresh cilantro leaves, chopped
1/4 teaspoon Kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons taco seasoning mix, divided
For the Salmon:
1 (1 to 1 1/2 pound) salmon filet
2 tablespoons olive oil
8 corn or flour tortillas
Mango Pico de Gallo (recipe in Notes)
Instructions
For the Slaw:
1. Combine the first 9 ingredients and 1 tablespoon of the taco seasoning mix in a bowl. Cover and chill until ready to serve.
For the Salmon:
1. Sprinkle the fish with the remaining tablespoon of taco seasoning mix. 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.
2. Heat tortillas according to package directions. Fill tortillas with cabbage slaw and salmon, top with Mango Pico de Gallo, and serve immediately.
Notes
Mango Pico de Gallo
1 mango, peeled, seeded, and finely diced
1/4 cup finely diced red onion
1 teaspoon chipotle puree
1 garlic clove, minced
1 tablespoon fresh lime juice
Combine all ingredients in a small bowl. Makes about 1 1/4 cups.
- Prep Time: 15-20 minutes
- Cook Time: 8-10 minutes
- Category: Seafood
- Method: Sautéing
- Cuisine: Southwestern
