Recipe Description:
Avocado cabbage slaw makes for a refreshing topping to cumin-rubbed salmon inside warm corn taco shells.
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Servings:
- Recipe serving size:
- Number of servings:
Ingredients:
- 1 lb. fresh salmon filet
- 1/2 tsp. ground cumin
- 1/4 tsp. freshly ground pepper
- 1 cup pico de gallo, homemade or store bought
- 8 small corn tortillas
- 4 cups Easy Avocado Cabbage Carrot Cole Slaw
Instructions:
- Sprinkle salmon filets with cumin and pepper.
- Wrap salmon in aluminum foil and grill over medium heat for 10 to 12 minutes, turning once, until cooked through.
- Wrap tortillas in aluminum foil and place on grill for 4 minutes, turning once until warm.
- Fill tortillas with salmon, pico de gallo and Easy Avocado Carrot Cole Slaw, dividing evenly.
Nutrition Facts
4 servings per recipe
Serving Size 1 serving (381g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 420 | |
| % Daily Value* | ||
| Total Fat 18g | 23% | |
| Saturated Fat 3g | 16% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 3.5g | - | |
| Monounsaturated Fat 9g | - | |
| Cholesterol 60mg | 19% | |
| Sodium 330mg | 14% | |
| Total Carbohydrate 38g | 14% | |
| Dietary Fiber 9g | 32% | |
| Total Sugars 9g | - | |
| Includes 0g Added Sugars | 0% | |
| Protein 28g | - | |
| Vitamin D 0mcg | 0% | |
| Calcium 75mg | 6% | |
| Iron 2mg | 10% | |
| Potassium 878mg | 20% | |
| Vitamin A 72mcg | 8% | |
| Vitamin C 41mg | 45% | |
| Vitamin E 1mg | 8% | |
| Vitamin K 58mcg | 50% | |
| Thiamin 0.18mg | 15% | |
| Riboflavin 0.22mg | 15% | |
| Niacin 14mg | 80% | |
| Vitamin B6 0.96mg | 60% | |
| Folate 83mcg DFE | 20% | |
| (0mcg folic acid) | - | |
| Vitamin B12 3mcg | 130% | |
| Pantothenic Acid 2mg | 45% | |
| Choline 14mg | 2% | |
| Phosphorus 376mg | 30% | |
| Magnesium 58mg | 15% | |
| Zinc 0.94mg | 8% | |
| Selenium 15mcg | 25% | |
| Copper 0.17mg | 20% | |
| Manganese 0.22mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.




