Yield: 4 servings (2 tacos each)
Preparation Time: 5 min; Cook Time: 15 min
Approximate Nutrient Content per serving:
2430mg omega-3 fatty acids
Please Note: Nutritional values listed may vary from final results depending on actual
measurements, products and brands used to prepare the recipe.
In bowl, mix coleslaw and cilantro. Sprinkle with rice vinegar and toss to coat; set aside. In separate small bowl, blend mayonnaise with diced tomatoes/chiles or chipotle chiles; set aside. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.Turn fillets over and sprinkle with taco or adobo seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.To serve, divide salmon among tortillas that have been doubled (8 tacos). Squeeze a lime wedge over the salmon in each taco, then divide coleslaw and mayonnaise between tacos.
Recipes and Images provided by Alaska Seafood
Please note that some ingredients and brands may not be available in every store.
Add a Comment Login
Site powered by Webstop
Bootstrap Responsive Breakpoint