These are very nice on a hot day. If you cannot get cactus tortillas, then use regular corn tortillas instead.
For the salmon, put the liquid ingredients in a small frying pan. Heat the liquid to almost boiling, then gentley place the salmon in skin side down, cover and reduce heat to very low and pouch until the salmon flakes, about 20 minutes. Take off the heat and refrigerate.
To make the sauce, combine the ingredients, and taste for seasoning. If you like it a little hotter, add more chipotle, cooler, add more yogurt. Chill until ready to serve.
To make the avocado salsa, combine all the ingredients and mix lightly, leaving large pieces.
To serve, put sauce on tortilla, then salmon, then avocado salsa, then top with cabbage.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 575 | ||
Calories from Fat: 172 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 33.6mg | 10 % | |
Sodium 400.9mg | 14 % | |
Potassium 855.2mg | 23 % | |
Total Carbohydrate 84.2g | 25 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 69.7g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 575
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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