Salmon tacos


Salmon tacos
Serves: 10 tacos
  • 14 to 16 ounces cooked salmon, flaked
  • or 14.5 oz canned
  • 1 Tbsp. lime juice
  • ⅓ cup diced red sweet pepper
  • 1 cup corn
  • Corn tortillas or taco shells, warned in the oven
  • Package shredded cabbage with carrot (coleslaw mix)
  • Queso cheese
  • For the Sour Cream Drizzle:
  • ½ cup light sour cream
  • 1 Tbsp. finely chopped fresh cilantro
  • 1 Tbsp. lime juice
  • ⅛ tsp. salt
  • ⅛ tsp. ground chili powder
  1. In a small bowl, toss together salmon and lime juice until combined.
  2. Combine the corn and sweet diced pepper together.
  3. In each corn tortilla or taco shell, put the cabbage mix, corn and
  4. sweet peppers, the salmon on top.
  5. For the Sour Cream Drizzle:
  6. In a small bowl, stir together sour cream, chopped cilantro, lime juice, salt, and chili powder, or put in your bullet and pulse for a few seconds to blend.
  7. Top each taco with Sour Cream Drizzle. Sprinkle with chopped cilantro,
  8. Queso cheese, and serve with lime wedges

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