Ingredients
6
6 servings
- •1 cup white wine vinegar
- •3 tablespoons sesame oil
- •1 tablespoon white sugar
- •1 tablespoon soy sauce
- •1 teaspoon lime juice
- •1 (16 ounce) package coleslaw mix
- •¼ cup sliced green onions
- •1 tablespoon olive oil
- •2 (4 ounce) fillets salmon
- •salt and ground black pepper to taste
- •6 (6 inch) corn tortillas
Instructions
- Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
- Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
- Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.
Nutritional Facts
Per 6 servings
- Calories: 247
- Carbohydrate: 24g
- Fat: 13g
- Fiber: 3g
- Protein: 10g
- Sugar: 3g
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