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4 Sea Cuisine® Honey Chipotle Salmon fillets
2 tbsp. canola oil
1 tbsp. red wine vinegar
1/4 tsp. salt
1 large red bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 (3-inch piece) seedless cucumber, cut into thin strips
3 tbsp. chopped cilantro
8 (6-inch) flour tortillas
1/2 cup sour cream or guacamole
1/4 cup thinly sliced red onion
Lime wedges, for serving
This fish taco recipe is a snap to make. Preheat oven to 375°F. Bake Honey Chipotle Salmon according to package directions. Cut into strips.
Whisk together oil, vinegar, and salt in large bowl. Stir in red and yellow pepper, cucumber, and cilantro until combined.
Set grill pan or skillet over medium-high heat. Add tortillas and cook until warmed, about 1 minute per side. Spoon pepper slaw and Chipotle Salmon strips into warmed taco tortillas. Top with sour cream and red onion. Serve with lime wedges and chopped cilantro with your fish tacos.
Serves 4.
Tip: Use a mandoline-style slicer to quickly cut peppers and julienne cucumber.
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