Ingredients
-
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
Directions
-
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.
Nutrition Facts (per serving)
247 | Calories |
13g | Fat |
24g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 247 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 2g | 10% |
Cholesterol 22mg | 7% |
Sodium 201mg | 9% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 10g | 19% |
Vitamin C 27mg | 30% |
Calcium 74mg | 6% |
Iron 1mg | 8% |
Potassium 328mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.