| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 2 |
|
2-oz salmon filets |
|
|
Chili rub; to taste |
| 1 |
tb |
Butter |
| 2 |
|
Flour tortillas |
| 1/3 |
c |
Red cabbage; shredded |
| 6 |
|
Roasted Sandia green chili strips |
| 2 |
tb |
Jalapeno Lime Sauce |
| 6 |
|
Fresh cilantro leaves |
| 2 |
sm |
Lime wedges; for garnish |
| 3 |
c |
Commercial Ranch dressing |
| 1/4 |
c |
Roasted green chilies |
| 1/4 |
c |
Jalapeno chilies; pickled or marinated |
| 1 |
tb |
Lime juice; freshly squeezed |
| 1/3 |
bn |
Fresh cilantro |
| 1/2 |
|
Roma tomato; diced |
INSTRUCTIONS
JALAPENO LIME SAUCE
http://www.lubbockonline.com/news/100296/hatch.htm
Cook's note: Chili-rub spice blend can be found in the supermarket
spice section.
1. Lightly dust salmon with chili rub.
2. Heat butter in skillet over medium heat and saute salmon, about 2
minutes each side or until desired doneness. Meanwhile, heat or toast
tortillas.
3. 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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