Salmon Tacos with Pineapple Salsa
Calories 464 (37% from fat)
Fat 19 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 73 mg.
Sodium 1184 mg.
Carb. 42 gram
Fiber 7 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 33 gram
Ingredients
Pineapple Salsa
1 cup pineapple, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 small jalapeno, finely diced (optional)
2 Tbsp. lime juice (About the juice of 1 lime.)
1/2 cup fat free sour cream
2 Tbsp. lime juice (About the juice of 1 lime.)
1/2 cup shredded red cabbage (optional)
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper, ground
2 salmon fillets (About 6 oz. each.)
1 Tbsp. olive oil
2 Tbsp. lime juice (About the juice of 1 lime.)
3 8-inch whole wheat tortillas
1/2 cup fat free feta cheese, crumbled
Salmon Tacos with Pineapple Salsa are the perfect balance of smoky and sweet. Spice-crusted salmon gets paired with a bright pineapple salsa, tangy lime crema, and salty feta for a flavor explosion in every bite. Ready in under 30 minutes, they're perfect for quick weeknight dinners or impressing weekend guests. This recipe is easy to double or triple when more guests are expected.
1. Prep all the ingredients.
2. In a bowl combine the first five ingredients, pineapple, red onion, cilantro, jalapeno and lime juice. Cover and set aside.
3. In a small bowl whisk together the sour cream and 2 tablespoons of the lime juice. Cover and set aside.
4. Shred half a cup of red cabbage and set aside.
5. In a shallow bowl mix together the next six spices, chili powder, cumin, paprika, garlic powder, salt and black pepper.
6. Lightly spray olive oil on both sides of the salmon fillets. Then cover the fillets with the spice blend. Sprinkle 2 tablespoons of the lime juice of the fillets.
7. Heat a skillet over medium-high heat. Lightly coat the pan with olive oil spray and cook the salmon for 3-4 minutes per side, until it flakes easily with a fork. Remove from the heat and let it rest for about 3-4 minutes.
8. Flake the salmon with two forks into bite-sized pieces.
9. To assemble the tortillas, put a tortilla on the plate. (You can warm the tortilla up in the pan you cooked the salmon with if you want, about 20-30 seconds per side.)
10. Spread 1/3 of the red cabbage on the tortilla, top with 1/3 of the pineapple salsa, then 1/3 of the flaked salmon. Spread a couple tablespoons of the sour cream on next and top with 1/3 of the crumbled feta cheese. Roll it up and enjoy.
Yield: 3 Servings (3 Stuffed Tortillas)
