Chef-boy-i-be Illinois' Salmon Tacos

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 lb wild alaskan salmon
• 1 (16 ounce) bag shredded cabbage with carrots (coleslaw mix)
• 1 cup low-fat sour cream
• 1 medium onion, chopped
• 2 limes, juice of
• 1 tablespoon dried ancho chile powder
• 2 teaspoons dried ancho chile powder
• 1 teaspoon ground cumin
• 1 tablespoon chopped cilantro
• sea salt
• pepper
• taco shell
• tortilla

Recipe

• 1 rub salmon with salt and 2 teaspoons of ancho chili powder. cook (grill, oven, george foreman, pan) salmon until it easily flakes. allow to cool until can handle then flake.
• 2 meanwhile, combine sour cream, lime juice, 1 tablespoon ancho chili powder, ground cumin, cilantro, salt and pepper in serving bowl.
• 3 add the flaked salmon, cabbage, and onion. combine well and refrigerate for 30-45 minutes to allow cabbage to macerate. this does not keep well (unfortunately the cabbage continue to wilt, and it's better if still a little crispy), so don't allow it to sit too long.
• 4 serve with your choice of tacos or tortillas, and sides of condiments to include salsa, sour cream, avocado, green onion, etc.