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8 tacos
suggest servings
| 2 | cups | salmon | |
| 1 | cup | greek yogurt | |
| 1/2 | teaspoon | mint | |
| 8 | each | taco shells | |
| 1/2 | cup | iceberg lettuce | |
| 3 | each | tomatoes | chopped |
Preheat the oven.
Drain the can of salmon.
Flake the fish and set aside. Mix together the fromage frais or Greek yogurt, cucumber and mint.
Set aside.
Heat the taco shells in the oven for 2-3 minutes until pliable.
Pile lettuce and tomato into each shell then top with chunks of salmon, a spoonful of the cucumber mixture and some grated cheese.
Garnish and serve immediately.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 33mg | 1% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 1.0g | 5% |
| Sugars 5.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 18% | Vitamin C | 20% | |
| Calcium | 9% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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At Thanksgiving, I will make this recipe again, I tried this recipe last weekend with my friends, all of them loved these roots vegetables, using red wine to braise them, adding fantastic flavor, I already gave this recipe to my friends, good recipe to share.
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