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Salmon Tacos

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YIELD

8 tacos

PREP

10 min

COOK

10 min

READY

30 min

Ingredients

2 473
CUPS ML SALMON *
1 237
CUP ML GREEK YOGURT
½ 2.5
TEASPOON ML MINT LEAVES *
8 8
EACH EACH TACO SHELLS *
½ 118
CUP ML ICEBERG LETTUCE *
3 3
EACH EACH TOMATOES
chopped

Directions

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 to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 54 37% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 33mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 18% Vitamin C 20%
Calcium 9% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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