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Salmon Tacos




Source of Recipe


Woman's Day


Recipe Introduction


Serve with sautéed zucchini and yellow squash


List of Ingredients




8 taco shells (from a 4.6-oz box of 12)
1 can (14.75 oz) pink salmon, drained
3 Tbsp cider vinegar
1/3 cup light mayonnaise
1 tsp each dried dill and sugar
1/2 tsp salt
6 cups shredded cabbage (green, red or a mixture of both)
1 cup diced cucumber
1/2 cup chopped onion



Recipe



1. Heat oven to 375°F.

2. Bake the taco shells as directed on package.

3. In a medium bowl, mash salmon, including skin and bones. Stir in 1 Tbsp vinegar.

4. In a large bowl, whisk remaining 2 Tbsp vinegar, the mayonnaise, dill, sugar and salt until blended. Add cabbage, cucumber and onion; toss to mix and coat.

5. Spoon salmon into taco shells; top with coleslaw