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Salmon Tacos with Avocado Cilantro Jalapeño Sauce

My H-E-B Texas Life Magazine, January 2014 



Quick and easy


Prep Time:

15 minutes

Cook Time:

15 minutes


4 tacos


1  avocado

1/2  c.  H-E-B Nonfat Greek Yogurt

1/2  c.  cilantro, chopped

1  jalapeno, seeded, chopped

1  lime, juiced

•  non-stick spray

3/4  lb.  salmon filets, skin removed

1/4  tsp.  salt and pepper

1/4  tsp.  cumin

1  bag  H-E-B Shredded Cabbage

8  corn tortillas


Make sauce: combine avocado, yogurt, cilantro, jalapeño and lime juice in a blender or food processor until smooth. Set aside.

Spray a large non-stick skillet with a light coating of non-stick spray. Place over medium-high heat.

Season salmon with salt, pepper, and cumin. Sear fish 3 to 4 minutes per side.

Place a portion of salmon, cabbage, and sauce inside each tortilla and serve.
Nutritional Information
Calories: 410, Fat Calories: 0, Total Fat: 12g, Saturated Fat: 2g, Sodium: 50mg, Carbohydrates: 44g, Dietary Fiber: 7g, Sugar: 0g, Protein: 26g, Iron: 0, Iron: 0mg, Calcium: 0
My H-E-B Texas Life Magazine, January 2014 

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