Ingredients

1 (16 oz) package of coleslaw mix (10 C shredded red and/or green cabbage)

1/2 C sour cream

1/2 C mayonnaise

1/4 C fresh lime juice

1/2 C cilantro leaves

1/2 tbs salt

1/2 tbs coarsely ground black pepper

2 TBS salt-free Mexican seasoning blend, divided

1 (1 to 1 1/2 lb) salmon fillet

2 TBS olive oil

8 corn or flour tortillas

Mango Pico de Gallo

1 C finely chopped mango

1/4 C finely diced red onion

1/2 to 1 tbs minced chipotle pepper in adobe sauce

1 garlic clove, minced

1 TBS fresh lime juice

Combine all ingredients in a small bowl.

Preparation

  1. Combine first 7 ingredients and 1 TBS Mexican seasoning blend in a bowl. Cover and chill until ready to serve.
  2. Sprinkle fish with remaining 1 TBS seasoning blend. Heat oil in a large nonstick skillet over medium-high heat. Add fish, and cook 4 to 5 minutes on each side or until done. Break fish into small pieces.
  3. Heat tortillas according to package directions. Fill tortillas with cabbage mixture and salmon, top with Mango Pico de Gallo, and serve immediately.