Directions

1. Bake the salmon filets in the oven, following the boxed instructions. Bake at 400 degrees for 15-17 minutes.

2. While the salmon is baking, begin prepping your mango jicama slaw. Dice up ½ of a mango and ¼ of a jicama. Set aside.

3. Combine the remainder of the mango (cut into small pieces), 1/2 tbsp olive oil, 1 tbsp rice wine vinegar, juice from 1 lime, 1 tsp minced garlic and 1/2 tbsp agave (I use Agave Five) into a blender and blend until completely mixed.

4. Toss the cut up mango and jicama that was set aside, 1 cup broccoli slaw (or green cabbage of your choice) and 2 tbsp fresh cilantro with the dressing that was just made in the blender.

5. Once the salmon is done baking, take out the oven and shred with two forks until the salmon is broken up into small pieces.

6. Top 2 corn tortillas with the salmon, the slaw and shredded cheddar cheese.

Optional: add taco sauce on top for added heat.

Ingredients

1 package Gorton’s Natural Catch Classic Grilled Salmon

2 corn tortillas

 

For the mango jicama slaw: 

1/2 Mango, diced

1/4 Jicama, diced

 

For the dressing: 

1/2 Mango, cut into small pieces for the dressing

1/2 Tbsp Agave Five

1 tsp Minced Garlic

1 Tbsp Rice Wine Vinegar

1/2 Tbsp Olive Oil

1 Lime, juiced

 

To serve: 

1 cup broccoli slaw, or green cabbage of your choice

2 Tbsp Cilantro

Reduced Fat Shredded Cheddar Cheese

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Classic Grilled Salmon

100% wild-caught Salmon expertly seasoned with a classic blend of herbs and spices.

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