Salmon Mango Peach Salsa Tacos

Happy Cinco de Mayo!!! Check out these yummy tacos that will make your mouth water!!!

Servings for 2 tacos

320 cal, 25g protein, 29g of carbohydrates, 7g fat

Salmon Tacos w/ Mango Peach Salsa

1 (1 pound) wild caught salmon fillet (Frozen is fine)

1 teaspoon chili powder

¾ teaspoon salt, divided

1 tablespoon plus 1 teaspoon EVOO divided

2 cups of a (9 oz) package coleslaw mix

½ lime, juiced

2 (6 inch) corn tortillas, warmed

¾ cup purchased mango peach salsa

Chopped fresh cilantro, for garnish

Arrange oven rack in upper third of oven so salmon will be 2 to 3 inches below heat source. Preheat broiler to high.

Line a baking sheet with foil. Oil foil with 1/2 tsp of EVOO. Lay salmon on the foil, skin-side down rub another 1/2tsp of EVOO on salmon. Broil, rotating the pan from front to back once, until the salmon is starting to brown, is opaque on the sides and the thinner parts of the fillet are sizzling, 5 to 8 minutes, depending on thickness.

Sprinkle the salmon with chili powder and 1/4 teaspoon salt. (I prefer combining all my spices to make a dry rub) Return to the oven and continue broiling until the salmon just flakes and the spices are browned, 1 to 2 minutes more.

Flake the salmon, discarding skin. Divide the salmon among tortillas and top with salsa and coleslaw. Mix remaining EVOO and juice of half lime together and drizzle over slaw. Garnish with cilantro.