½ Broiled Honey Salmon fillet, cut into 1-inch pieces (about 1 pound)
½ tbsp olive oil
½ tsp chipotle powder
8 (6-inch) white corn tortillas
¾ cup spicy pico over guacamole layered dip
¼ cup thinly sliced red onion
3 tbsp fresh cilantro sprigs
1
Preheat oven to 450°; spray rimmed baking pan with cooking spray.
2
In medium bowl, gently toss salmon, oil and chipotle powder; spread on prepared pan and roast 8 minutes or until heated through. Makes about 3 cups.
3
In large skillet, cook 2 tortillas over high heat 2 minutes or until lightly browned, turning once; repeat with remaining tortillas.
4
Serve salmon mixture in tortillas topped with dip, onion and cilantro.
Ingredients
½ Broiled Honey Salmon fillet, cut into 1-inch pieces (about 1 pound)
½ tbsp olive oil
½ tsp chipotle powder
8 (6-inch) white corn tortillas
¾ cup spicy pico over guacamole layered dip
¼ cup thinly sliced red onion
3 tbsp fresh cilantro sprigs