Salmon Tacos with Cilantro Lime Dressing

 I love Mexican food.  I'm pretty sure if I had to choose one cuisine to eat for the rest of my life it would be Mexican.  These tacos were born from necessity and my love of tacos.  My family has downsized from 6 people to 4 people as my oldest children have moved out to go to college. When I make a whole Costco Salmon, I now have enough leftovers for another meal!  Not wanting this delicious salmon to go to waste, I incorporated it into tacos the next day and everyone absolutely loved them!  

Photo credit: https://www.eatyourselfskinny.com/wp-content/uploads/2017/07/cilantro-lime-tacos-2.jpg

Here are the ingredients for the tacos:

Lemon pepper dill salmon- I make this the day before for a meal and then use the leftovers for these tacos.  Flake and fry the salmon in a frying pan on medium heat until it gets a little crispy.  You don't need to add oil because the salmon has a lot of natural oil in it.  You're just warming up the salmon, so don't over cook it, you just want to crisp it up a little. 

Mexican Coleslaw

• Put one bag of coleslaw/shredded cabbage and carrots into a bowl
• Slice 1 bunch green onions, add it to the coleslaw.
• Drizzle with olive oil (I usually don't put too much because I like the cripy cabbage.  You could probably skip the olive oil if you want)
• Sprinkle with salt and pepper
• Juice one lime and pour it over the coleslaw mix.   
• Toss the Mexican slaw ingredients together.  

Corn Tortillas

I just buy some from the store and fry them in a frying pan.  I spray the pan with avocado oil, heat it on high, then fry the tortilla on both sides. My personal opinion is that corn tortillas need to be fried to get a good texture, otherwise they're mushy and fall apart and blah.  

Cilantro Lime Dressing

I use this recipe from Lillie Eats and Tells for a lightened up version of this dressing, but you can find the full fat version online. Her version tastes delicious and no one misses the fat.  

Finally, assemble the taco.  I put the salmon down the center of the shell, add the coleslaw, then some cilantro lime dressing and top with cotija or feta cheese. And if I don't have that kind of cheese, I'll use sharp cheddar because we always have that on hand.  

Enjoy!