Salmon Tacos with Pineapple Salsa
Arrange oven rack in upper third of oven so salmon will be 2 to 3 inches below heat source. Preheat broiler to high.Advertisement
Line a baking sheet with foil. Lay salmon on the foil, skin-side down. Broil, rotating the pan from front to back once, until the salmon is starting to brown, is opaque on the sides and the thinner parts of the fillet are sizzling, 5 to 8 minutes, depending on thickness.
Sprinkle the salmon with chili powder and 1/4 teaspoon salt. Drizzle with 1 teaspoon oil and brush with a heatproof brush to moisten the spices. Return to the oven and continue broiling until the salmon just flakes and the spices are browned, 1 to 2 minutes more
Meanwhile, toss coleslaw mix with lime juice, the remaining 1 tablespoon oil and the remaining 1/2 teaspoon salt.
Flake the salmon, discarding skin. Divide the salmon among tortillas and top with salsa. Serve with the coleslaw and garnish with cilantro and hot sauce, if desired.
Tip: To warm tortillas, wrap stack of tortillas in foil. Set on the bottom rack of the oven to warm while the broiler is on. Alternatively, wrap tortillas in a damp paper towel and microwave for 30 seconds.
Ingredient Note: Pineapple salsa can be found with refrigerated tortillas and guacamole in the deli section of large supermarkets. If you can't find it fresh, it will be with the jarred salsas. Go with a brand that has less than 80 mg sodium per serving (like Dessert Pepper Trading Company's Pineapple Salsa) and is made without added sugar or with added sugar further down on the ingredient list. The further down it is, the less there is.
3 lean protein, 1 1/2 starch, 1 1/2 vegetable, 1 fat