Salmon Tacos with Latin Slaw - 37.1g Carbs, 5.1g Fiber, 1.6g Sugar
From Cook's Country - October/November 2014
Skin-on salmon fillets hold together during cooking, and the skin helps keep the fish moist.
Our favorite chili powder is Morton & Bassett Chili Powder.
3 cups (8 1/4 oz) coleslaw mix
1 small red onion, halved and sliced thin
1/2 cup fresh cilantro leaves
2 Tbsp lime juice
1/4 cup sour cream
1 tsp chili powder
2 (6 oz) skin-on salmon fillets, 1 to 1 1/2 inches thick
1 Tbsp vegetable oil
8 (6-inch) corn tortillas, warmed
1. Combine coleslaw mix, onion, 1/4 cup cilantro, 5 teaspoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Whisk sour cream, remaining 1 teaspoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in separate bowl. Combine chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper; season salmon with spice mixture.
2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Cook salmon, skin side up, until well browned, 4 to 6 minutes. Flip and continue to cook until salmon registers 125 degrees (for medium-rare), 4 to 6 minutes. Transfer salmon to plate and let cool slightly, about 2 minutes. Using 2 forks, flake fish into 1-inch pieces; discard skin. Divide fish evenly among tortillas. Top with coleslaw mixture, sour cream mixture, and remaining 1/4 cup cilantro. Serve.
Nutrition From: www.caloriecount.about.com
Serving Size: 283 g
Nutrition per Serving: 363 Calories, 140 Calories from Fat, 15.5g Total Fat, 3.9g Saturated Fat, 0g Trans Fat, 51mg Cholesterol, 135mg Sodium, 674mg Potassium, 37.1g Total Carbs, 5.1g Dietary Fiber, 1.6g Sugars, 21.2g Protein
Vitamin A 17%- Vitamin C 64% - Calcium 14% - Iron 10%
Nutrition Grade: B
Low in sodium
Low in sugar
High in magnesium
Very high in phosphorus
High in selenium
High in vitamin C
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