Salmon Tacos

Love Mexican Food? Si' me too. This recipe combines the Mexican flavors that I adore but leaves behind the fat, sodium and calories that I would prefer not to have! I also love fish and anyway I can get my family to eat a serving of fish combined with a healthy helping of veggies, I am all for!

Salmon Tacos

adapted from March 2010 Edition of Woman's Day
photo provided by Woman's day
(if you don't like salmon you probably could substitute chicken)

Heat oven to 500 degrees. Line a baking pan with nonstick foil. Rub 1 lb. skinless salmon fillet with 1 Tbsp. of my Salt-free Mexican seasoning blend. Roast 8 minutes or just until cooked through. Meanwhile, in a bowl, toss 1 cup. shredded cabbage or lettuce; a diced avocado; 1/2 c. each diced tomato, sliced red onion and chopped cilantro; 2 Tbsp. fresh lime juice and 1 Tbsp. olive oil. Break Salmon into pieces with a fork. Fill 8 warmed corn or flour tortillas with the salmon and veggies. Serve with green or red salsa. Hold the cheese and sour cream for a healthier meal!