Grilled Salmon Tacos with Chipotle Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Flavorful leftover fish gives you a jump-start on dinner; just a few embellishments turn this Cedar-Planked Salmon into a whole new meal. Set out a stack of warm tortillas and bowlfuls of taco fillings to make this a convivial, casual family supper where everyone assembles his or her own tacos to taste. For speedier preparation, use packaged angel hair slaw instead of shredded cabbage. Ingredients:
1/2 cup fat-free mayonnaise |
2 tablespoons minced fresh cilantro |
2 tablespoons fat-free buttermilk |
2 teaspoons minced chipotle chile, canned in adobo sauce (about 1 chile) |
4 servings cedar-planked salmon with barbecue spice rub, coarsely chopped |
8 (6-inch) white corn tortillas |
4 cups shredded green cabbage |
1/3 cup chopped green onions |
3 tablespoons fresh lime juice |
1 cup diced seeded tomato (about 2 tomatoes) |
Directions:
1. Preheat oven to 250°.
2. To prepare sauce, combine mayonnaise, cilantro, buttermilk, and chile in a small bowl.
3. To prepare tacos, place Cedar-Planked Salmon with Barbecue Spice Rub in a baking dish. Cover with foil. Wrap tortillas tightly in foil. Bake the fish and the tortillas at 250° for 15 minutes or until thoroughly heated.
4. Combine cabbage, onions, and juice; toss well.
5. Spread about 4 teaspoons sauce down the center of each tortilla. Top each tortilla with about 2 ounces Cedar-Planked Salmon with Barbecue Spice Rub, 1/2 cup cabbage mixture, and 2 tablespoons tomato; fold in half. Serve immediately.
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