Salmon Fish Tacos with Asian Slaw

These crescent roll hot dogs resemble pigs in a blanket, but each frank has a delicious surprise inside: melted cheese.

Prep Time: 10 mins
Cook Time: 15 mins
Additional Time: 10 mins
Total Time: 35 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 1 cup white wine vinegar
  2. 3 tablespoons sesame oil
  3. 1 tablespoon white sugar
  4. 1 tablespoon soy sauce
  5. 1 teaspoon lime juice
  6. 1 (16 ounce) package coleslaw mix
  7. ΒΌ cup sliced green onions
  8. 1 tablespoon olive oil
  9. 2 (4 ounce) fillets salmon
  10. salt and ground black pepper to taste
  11. 6 (6 inch) corn tortillas

Instructions

  1. 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.
  2. 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.
  3. Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
  4. Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.

Nutrition Facts

Calories 247 kcal
Carbohydrate 24 g
Cholesterol 22 mg
Dietary Fiber 3 g
Protein 10 g
Saturated Fat 2 g
Sodium 201 mg
Sugars 3 g
Fat 13 g
Unsaturated Fat 0 g

 

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