| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | 2-oz salmon filets | |
| Chili rub, to taste | ||
| 1 | T | Butter |
| 2 | Flour tortillas | |
| 1/3 | c | Red cabbage, shredded |
| 6 | Roasted Sandia green chili | |
| strips | ||
| 2 | T | Jalapeno Lime Sauce |
| 6 | Fresh cilantro leaves | |
| 2 | Lime wedges, for garnish | |
| 3 | c | Commercial Ranch dressing |
| 1/4 | c | Roasted green chilies |
| 1/4 | c | Jalapeno chilies, pickled or |
| marinated | ||
| 1 | T | Lime juice, freshly squeezed |
| 1/3 | Fresh cilantro | |
| 1/2 | Roma tomato, diced |
INSTRUCTIONS
http://www.lubbockonline.com/news/100296/hatch.htm Cook's note: Chili-rub spice blend can be found in the supermarket spice section. Lightly dust salmon with chili rub. Heat butter in skillet over medium heat and saute salmon, about 2 minutes each side or until desired doneness. Meanwhile, heat or toast tortillas. To assemble taco, fill tortillas with cabbage and 3 chili strips each. Place salmon atop cabbage and chilies and top with Jalapeno Lime Sauce and cilantro. Fold tacos and serve with lime wedges. Makes 2 tacos. To make sauce: 1. Place all ingredients in blender and blend until smooth. Chill and use as a salad dressing or dip for tortilla chips. Makes 3-1/2 to 4 cups. For sauce: (Nutritional information (per 1/3 cup): 165 calories, 16.9 grams fat, 2.5 grams saturated fat, 18 milligrams cholesterol, 227 milligrams sodium, 92 percent calories from fat.) For salmon taco: (Nutritional information (per serving): 262 calories, 13.5 grams fat, 4 grams saturated fat, 46 milligrams cholesterol, 231 milligrams sodium, 46 percent calories from fat.) Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Mar 05, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6043
Calories From Fat: 2160
Total Fat: 242.5g
Cholesterol: 1832.2mg
Sodium: 10382.1mg
Potassium: 11833.1mg
Carbohydrates: 286.2g
Fiber: 14g
Sugar: 38.7g
Protein: 689.3g