An easy to make slaw served on the side of these salmon tacos makes a filling and fast weeknight dinner. If you want more spicy heat to these fish tacos, simply add a pinch or two of chipotle chile powder or cayenne.

Salmon Tacos go great on corn tortillas, but if you’re wanting to be really healthy just use lettuce cups, really anything goes. You can keep it simple or you can also add diced avocados, guacamole, or whip up some beans or sautéed veggies to serve as will if you’d prefer to go that route.

This recipe makes 4 servings.

Ingredients:

• 1 pound salmon fillets
• 1 teaspoon chili powder
• 3/4 teaspoon salt, divided
• 1 (9ounce) package coleslaw mix
• 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
• 1/2 lime, juiced
• 8 ( 6 inch) corn tortillas, warmed
• *3/4 cup purchased pineapple salsa, (most times this can be found with refrigerated tortillas and guacamole in the deli section of large supermarkets) OR SEE BELOW FOR A RECIPE TO MAKE YOUR OWN
• Chopped fresh cilantro
• Hot Sauce for serving.

Directions:

• Arrange oven rack so salmon will be 2 to 3 inches below the heat source and preheat the broiler to high.
• Line a baking sheet with foil. Lay salmon on the foil, skin side down. Broil, rotating pan from front to back once, until salmon starts to brown and is opaque on sides and thinner parts are sizzling, about 5 to 8 minutes, depending on the thickness of the filet.
• Sprinkle the salmon with chili powder and 1/4 teaspoon salt. Drizzle with 1 teaspoon oil and brush to cover the whole filet. Return to the oven and continue broiling until the spices are browned and salmon flakes, about 1 to 2 more minutes.
• Meanwhile, toss coleslaw mix with lime juice, remaining 1 tablespoon oil and 1/2 teaspoon salt.
• Flake the salmon, discarding the skin. Divide the salmon among tortillas and top with salsa. Serve with the coleslaw and garnish with cilantro and hot sauce, if desired.

Tip: to warm the tortillas, wrap a stack in foil and set on the bottom rack of the oven to warm while the broiler is on. Alternatively you can wrap the tortillas in a damp paper towel and microwave for 30 seconds.

Nutritional Information:

• Serving size: 2 tacos
• Per serving: 320 calories;  10 g fat(2 g sat);  4 g fiber;  30 g carbohydrates;  26 g protein; 41 mcg folate;  53 mg cholesterol;  5 g sugars; 0 g added sugars; 578 IU vitamin A; 26 mg vitamin C; 82 mg calcium; 4 mg iron;  693 mg sodium; 547 mg potassium 
• Nutrition Bonus: Vitamin C (43% daily value), Iron (22% dv)
• Carbohydrate Servings: 2 
• Exchanges: 3 lean protein, 1½ starch, 1½ vegetable, 1 fat

Pineapple Salsa Recipe

An easy recipe for Pineapple Salsa. Loaded with plenty of fresh pineapple, tomatoes, red onion, jalapeños, and cilantro, this is perfect with chips or on your favorite grilled meat, and it’s good for you!

Ingredients:

• 1 pound pineapple diced
• 5 Roma Tomatoes cored and diced
• 1 bunch cilantro finely chopped, about 1/2 cup
• 1/2 cup red onion finely chopped
• 2-3 jalapeno peppers seeded and finely chopped ( about 1/4 cup or more to taste)
• 1 tablespoon fresh lime juice from 1 lime
• Salt and freshly ground black paper to taste
• Hot pepper sauce to taste, Optional

Instructions:

• In a large bowl, combine pineapple, tomatoes, cilantro, red onion, and jalapeños. Add lime juice and toss to coat.
• Season to taste with salt, pepper and hot pepper sauce, if using. Allow flavors to blend at room temperature for 30 minutes, or chill until serving time.

Nutritional Information:

• Serves 6
• Per serving: 50 calories;  0.2 g fat(0 g sat);  4 g fiber;  2.1 g dietary fiber; 12.6 g carbohydrates;  0.9 g protein;  0 g cholesterol;  42.7 g sodium; 9 g sugars