Recipe Image

Roasted Salmon Tacos

  • 20 m
  • 20 m
Diabetic Living Magazine
“If healthy fish tacos are new to you, this crunchy, creamy version is a great way to try them.”


    • Salmon Tacos
    • 14 to 16 ounces cooked salmon, flaked
    • 1 tablespoon lime juice
    • 8 6-inch corn tortillas, warmed
    • 1 cup packaged shredded cabbage with carrot (coleslaw mix)
    • ½ cup thinly-sliced red sweet pepper
    • Snipped fresh cilantro (optional)
    • Lime wedges (optional)
    • Sour Cream Drizzle
    • ⅓ cup light dairy sour cream
    • 1 tablespoon snipped fresh cilantro
    • 1 tablespoon lime juice
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground chipotle chile pepper or chili powder


  • 1 In a small bowl, toss together salmon and lime juice until combined.
  • 2 Place two tortillas on each of four serving plates. Top half of each tortilla with cabbage, sweet pepper and salmon mixture. Fold remaining half of each tortilla over salmon mixture to form a taco.
  • 3 In a small bowl, stir together sour cream, cilantro, lime juice, salt and chipotle chile pepper or chili powder.
  • 4 Top each taco with Sour Cream Drizzle. If desired, sprinkle with snipped cilantro and serve with lime wedges.
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