Salmon Tacos
Recipe from Diabetic Living

If healthy fish tacos are new to you, this crunchy, creamy version is a great way to try them.

Salmon Tacos

by 12  people

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  • 1/2  
    cooked salmon reserved from Salmon with Roasted Tomatoes and Shallots or 14 to 16 ounces cooked salmon, flaked
  • 1   tablespoon 
    lime juice
  • 8  6  inches 
    corn tortillas, warmed
  • 1   cup 
    packaged shredded cabbage with carrot (coleslaw mix)
  • 1/2  cup 
    thinly sliced red sweet pepper
  • 1   
    recipe Sour Cream Drizzle (see recipe, below)
    Snipped fresh cilantro (optional)
    Lime wedges (optional)
Sour Cream Drizzle
  • 1/3  cup 
    light dairy sour cream
  • 1   tablespoon 
    snipped fresh cilantro
  • 1   tablespoon 
    lime juice
  • 1/8  teaspoon 
  • 1/8  teaspoon 
    ground chipotle chile pepper or chili powder

In a small bowl, toss together salmon and lime juice until combined.
Place two tortillas on each of four serving plates. Top half of each tortilla with cabbage, sweet pepper, and salmon mixture. Fold remaining half of each tortilla over salmon mixture to form a taco. Top each taco with Sour Cream Drizzle. If desired, sprinkle with snipped cilantro and serve with lime wedges. Makes 4 (2-taco) servings
Sour Cream Drizzle
In a small bowl, stir together sour cream, cilantro, lime juice, salt, and chipotle chile pepper or chili powder.

Nutrition information
Per Serving: cal. (kcal) 354, Fat, total (g) 15, chol. (mg) 72, sat. fat (g) 4, carb. (g) 27, fiber (g) 4, pro. (g) 27, sodium (mg) 229, Vegetables () 0.5, Starch () 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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