I tasted a version of this salmon taco at a restaurant with industrial decor and interesting twists on classic dishes. I loved that it oozed a warm spiciness. I ordered it on two separate occasions, before I worked up the nerve to ask the chef for the recipe. The chef kindly sat with me and rattled off the ingredients, which I scribbled on a paper napkin. I took the napkin home, clutching it like a treasure map, and tried it the next day. It was good, but…something was missing. That warm spicy flavor. Hmmm. When I went back, months later, I mentioned the missing spice to the chef and he slapped his forehead like a V8 commercial. “The Valentina sauce,” he said. “I forgot the Valentina sauce.” Turns out that Valentina sauce is a popular hot sauce manufactured in Mexico, in a hot and extra hot version. It has a warm citrus flavor, and you can find it in most supermarkets. I used the mild version here, and felt as happy as I did the first time I tasted it in the restaurant. It’s healthy, it’s easy, it’s versatile and fast, and that makes it a perfect bitediabetes recipe. 

Recipe: Salmon Tacos, Cabbage Slaw, Avocado Crema

print

For the cabbage slaw:

  • 1 cup green cabbage, thinly sliced
  • 2 cups romaine lettuce, thinly sliced
  • 4 Tbsp chopped fresh cilantro
  • 1 green onion, thinly sliced
  • 1 Tbsp fresh lime juice
  • 2 tsp canola oil
  • 1/8 tsp salt
  1. In a large bowl, mix the cabbage, romaine, cilantro and green onion. Add fresh squeezed lime juice, oil and salt.

This recipe makes servings.
Nutrition for one serving is as follows:

Calories

Fat

Protein

Carbs

Fibre

Sodium

Cholesterol

Saturated Fat

For the avocado crema:

  • 1 Tbsp light sour cream
  • 2 Tbsp avocado
  • 1 tsp lime juice
  1. Place the sour cream in a small bowl and mash in the avocado. Add the lime juice and stir until smooth.

This recipe makes servings.
Nutrition for one serving is as follows:

Calories

Fat

Protein

Carbs

Fibre

Sodium

Cholesterol

Saturated Fat

For the salmon tacos:

  • 8 oz samon filet
  • 20 grams (4 tbsp) Valentina Sauce
  • 4 thin 6 inch corn tortillas
  • 2 Tbsp fresh coriander leaf
  • 1 tsp canola oil
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  1. Cut the salmon into 4 equal portions and place on a parchment-lined baking sheet. Brush each piece of salmon with oil, chili powder and ground cumin. Set the oven to broil and move the oven rack up, about 4 inches from the heat. Place the baking sheet under the broiler and cook salmon until no longer translucent inside. Be careful not to overcook it.
  2. Brush the tortillas with Valentina sauce, then place about a quarter of the cabbage slaw on each tortilla. Place salmon on top of the slaw. Dollop about 1/4 of the avocado crema on top of each tortilla. Add extra hot sauce and chopped coriander on top of each, if desired.

This recipe makes 2 (2 tortillas each) servings.
Nutrition for one serving is as follows:

Each serving of 2 tortillas contains:
528

Calories

28g (SAT 6)

Fat

34g

Protein

35g

Carbs

5

Fibre

706mg

Sodium

61mg

Cholesterol

Saturated Fat

Copyright © 2015 Bite Diabetes. All Rights Reserved.