Salmon Tacos with Cabbage Slaw

These salmon tacos are great because you can prep the fish and slaw ahead of time and just cook off the fish when you are ready to eat.  Serve in corn or flour tortillas with a little dollop of sour cream and you have a delicious and easy taco!

Salmon Tacos with Cabbage Slaw (adapted from eatingwell.com)

For the Tacos:

2 T. olive oil, divided

1 T. chili powder

1 T. fresh lime juice

1/4 t. salt

1/8 t. pepper

4 (4 oz.) salmon fillets

Combine 1 T. oil, chili powder, lime juice, salt and pepper.  Rub the spice mixture over the salmon.  Preheat a saute pan over medium heat and cook salmon, turning once, until cooked through.  Cut each fillet into 2 pieces.  Place one piece of salmon in a tortilla and top with cabbage slaw.

For the Cabbage Slaw:

1 (10 oz.) bag angel hair coleslaw

1 green (or red, or yellow) bell pepper, thinly sliced

1/3 c. thinly slice red onion (about 1/2 a medium onion)

1/4 c. chopped cilantro

3 T. lemon juice

1 T. olive oil

1/4 t. salt

1/8 t. pepper

Toss cabbage, bell pepper, onion, cilantro, lemon juice and olive oil in a large bowl.  Season with salt and pepper; toss again to combine.

As mentioned above, you can rub the spice mixture on the salmon ahead of time and store in the fridge until time to cook.  The slaw should be made ahead to allow the flavors to meld.  

Makes 4 servings (2 tacos each at 118 calories a piece excluding tortillas and desired toppings) according to my calculator on loseit.com