4 portions (5 ounces each) skinless salmon
2 tsp olive oil
2 tsp salt-free fiesta lime seasoning blend
12 street taco yellow corn tortillas
3 tbsp Cotija grated cheese
½ cup Avocado verde salsa plus additional for serving (optional)
Chopped fresh cilantro and/or fresh lime wedges for garnish (optional)
1
Preheat oven to 400°; line rimmed baking pan with parchment paper. Place salmon on prepared pan and rub with oil; sprinkle with seasoning and ½ teaspoon each salt and black pepper. Roast salmon 12 minutes or until internal temperature reaches 145°; with 2 forks, flake salmon.
2
On griddle or in large skillet, in batches if necessary, heat tortillas over medium-high heat 3 minutes or until softened, turning once and covering to keep warm.
3
Serve salmon in tortillas topped with salsa and cheese, garnished with additional salsa, cilantro and/or lime wedges, if desired.
Chef Tip: Customize this recipe by swapping the salmon with rotisserie chicken meat and/or the tortillas with broccoli slaw.
Ingredients
4 portions (5 ounces each) skinless salmon
2 tsp olive oil
2 tsp salt-free fiesta lime seasoning blend
12 street taco yellow corn tortillas
3 tbsp Cotija grated cheese
½ cup Avocado verde salsa plus additional for serving (optional)
Chopped fresh cilantro and/or fresh lime wedges for garnish (optional)