Salmon tacos

January 21, 2007

1 1/4 pounds salmon fillet
Course salt and freshly ground black pepper
2 tablespoons fresh lime juice
4 scallions, thinly sliced on the diagonal
1 cup packed fresh cilantro, coarsely chopped
1/2 cup reduced-fat sour cream
Eight 6-inch whole wheat tortillas
4 cups shredded romaine lettuce
2 medium carrots, peeled into strips

Place the salmon in a shallow 2 1/2-quart microwave-safe dish with a lid. Season the salmon with salt and pepper, then drizzle with 1 tablespoon of the lime juice. Sprinkle the fish with the scallions and 1/4 cup of the cilantro.

Cover and microwave on high for 7 minutes, or until the fish is cooked. Pour off any liquid and flake with a fork.

Meanwhile, in a small bowl, stir together sour cream and remaining lime juice and cilantro. Season with salt and pepper. Set aside.


When the fish has cooked, stack the tortillas between white paper towels. Microwave on high for 45 seconds, or until warmed through. Arrange lettuce and carrots down center of each tortilla, then top with salmon and drizzle lightly with sauce. Fold in half.

Serves 4.

Nutrition information per serving: 434 calories, 17 g total fat, 37 g protein, 32 g carbohydrates, 18 g dietary fiber.

The Herald-Mail Articles