Grilled Salmon Tacos with Chipotle Sauce

Flavorful leftover fish gives you a jump-start on dinner; just a few embellishments turn this Cedar-Planked Salmon into a whole new meal. Set out a stack of warm tortillas and bowlfuls of taco fillings to make this a convivial, casual family supper where everyone assembles his or her own tacos to taste. For speedier preparation, use packaged angel hair slaw instead of shredded cabbage.

Yield: 4 servings (serving size: 2 tacos)

Ingredients

• Sauce:
• 1/2  cup  fat-free mayonnaise
• 2  tablespoons  minced fresh cilantro
• 2  tablespoons  fat-free buttermilk
• 2  teaspoons  minced chipotle chile, canned in adobo sauce (about 1 chile)
• 
  Tacos:
• 4  servings Cedar-Planked Salmon with Barbecue Spice Rub, coarsely chopped
• 8  (6-inch) white corn tortillas
• 4  cups  shredded green cabbage
• 1/3  cup  chopped green onions
• 3  tablespoons  fresh lime juice
• 1  cup  diced seeded tomato (about 2 tomatoes)

Preparation

1. Preheat oven to 250°.

2. To prepare sauce, combine mayonnaise, cilantro, buttermilk, and chile in a small bowl.

3. To prepare tacos, place Cedar-Planked Salmon with Barbecue Spice Rub in a baking dish. Cover with foil. Wrap tortillas tightly in foil. Bake the fish and the tortillas at 250° for 15 minutes or until thoroughly heated.

4. Combine cabbage, onions, and juice; toss well.

5. Spread about 4 teaspoons sauce down the center of each tortilla. Top each tortilla with about 2 ounces Cedar-Planked Salmon with Barbecue Spice Rub, 1/2 cup cabbage mixture, and 2 tablespoons tomato; fold in half. Serve immediately.

Nutritional Information

Calories:

408 (29% from fat)

Fat:

13g (sat 2.9g,mono 5g,poly 3.1g)

Protein:

35.8g

Carbohydrate:

37.8g

Fiber:

6.6g

Cholesterol:

84mg

Iron:

2.2mg

Sodium:

798mg

Calcium:

166mg