Servings: 4
Prep Time: 5 Min.
Cook Time: 15 Min.

+ 2 c. packaged cole slaw mix
+ 1/2 c. fresh cilantro leaves
+ 2 Tbsp. rice vinegar
+ 3/4 -1 c. regular or low fat mayonnaise
+ 1/2 c. canned diced tomatoes with green chiles, drained or 2 Tbsp. minced canned chipotle chiles in adobo sauce
+ 4 Alaska Salmon fillets (4 to 6-oz. ea.), fresh, thawed or frozen
+ 1 Tbsp. olive, canola, peanut or grapeseed oil
+ 2 tsp. taco or adobo seasoning
+ 16 small (6 to 7-in.) white or yellow corn tortillas, warmed
+ 1 lime, cut in 8 wedges

1. In bowl, mix coleslaw and cilantro. Sprinkle with rice vinegar and toss to coat; set aside. In separate small bowl, blend mayonnaise with diced tomatoes/chiles or chipotle chiles; set aside.
2. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 min., until browned. Shake pan occasionally to keep fish from sticking.
3. Turn fillets over and sprinkle with taco or adobo seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 min. for frozen salmon or 3 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.
4. To serve, divide salmon among tortillas that have been doubled (8 tacos). Squeeze a lime wedge over the salmon in each taco, then divide coleslaw and mayonnaise among tacos.

Calories: 783;   Total Fat: 46g;   Saturated Fat: 7g;   Cholesterol: 125mg;   Total Carbs: 54g;   Fiber: 8g;   Protein: 41g;   Sodium: 699mg;