Salmon Tacos
Yield
8 tacosPrep
10 minCook
10 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
salmon
|
*
|
| 1 | cup |
greek yogurt
|
|
| ½ | teaspoon |
mint leaves
|
*
|
| 8 | each |
taco shells
|
*
|
| ½ | cup |
iceberg lettuce
|
*
|
| 3 | each |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
salmon
|
*
|
| 237 | ml |
greek yogurt
|
|
| 2.5 | ml |
mint leaves
|
*
|
| 8 | each |
taco shells
|
*
|
| 118 | ml |
iceberg lettuce
|
*
|
| 3 | 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.
