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Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw

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Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw
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Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw

Nutrition Facts

Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw

CaloriesCalories

400 Per Serving

ProteinProtein

20g Per Serving

FiberFiber

8g Per Serving
×
Calories 400
Total Fat 17.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 9.0 g
Cholesterol 45 mg
Sodium 240 mg
Total Carbohydrate 41 g
Dietary Fiber 8 g
Sugars 6 g
Protein 20 g

Dietary Exchanges
1c1/2 starch, 4 vegetable, 2 lean meat, 2 fat

Ingredients

Servings   4   Serving Size   2 tacos

  • 12 ounces fresh salmon fillet
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup pico de gallo, homemade or store bought
  • 8 small corn tortillas
  • 4 cups Easy Avocado Cabbage Carrot Cole Slaw

Directions

Tip: Click on step to mark as complete.

  1. Sprinkle salmon filets with cumin and pepper.
  2. Wrap salmon in aluminum foil and grill over medium heat for 10 to 12 minutes, turning once, until cooked through.
  3. Wrap tortillas in aluminum foil and place on grill for 4 minutes, turning once until warm.
  4. Fill tortillas with salmon, pico de gallo and Easy Avocado Carrot Cole Slaw, dividing evenly.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw

CaloriesCalories

400 Per Serving

ProteinProtein

20g Per Serving

FiberFiber

8g Per Serving
×
Calories 400
Total Fat 17.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 9.0 g
Cholesterol 45 mg
Sodium 240 mg
Total Carbohydrate 41 g
Dietary Fiber 8 g
Sugars 6 g
Protein 20 g

Dietary Exchanges
1c1/2 starch, 4 vegetable, 2 lean meat, 2 fat

Ingredients

Servings   4   Serving Size   2 tacos

  • 12 ounces fresh salmon fillet
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup pico de gallo, homemade or store bought
  • 8 small corn tortillas
  • 4 cups Easy Avocado Cabbage Carrot Cole Slaw

Directions

Tip: Click on step to mark as complete.

  1. Sprinkle salmon filets with cumin and pepper.
  2. Wrap salmon in aluminum foil and grill over medium heat for 10 to 12 minutes, turning once, until cooked through.
  3. Wrap tortillas in aluminum foil and place on grill for 4 minutes, turning once until warm.
  4. Fill tortillas with salmon, pico de gallo and Easy Avocado Carrot Cole Slaw, dividing evenly.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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