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Nutrition Facts
Serving Size 114 g
(Approx. 8 Servings)
Amount Per Serving
Calories 210 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 180 mg 8%
Total Carbohydrate 17 g 6%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 8 g
Vitamin A 2% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Jammin' Slammin' Salmon Taco

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
8  People


Recipe makes 8 Servings

1 spray oil, light coating as needed to toast tortillas
8 white corn tortillas
1/2 cup(s) reduced fat mayonnaise with olive oil
1/4 cup(s) H-E-B That Green Sauce
1 Tsp garlic, crushed
1 Tbsp fresh cilantro, finely chopped
2 Tbsp grapeseed oil
2 salmon burgers
2 cup(s) H-E-B Fiesta Salad Slaw
12 Oz container fresh pico de gallo
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To make Texas Aioli: add mayonnaise, That Green Sauce, garlic and fresh cilantro together in a small bowl, whisk together. Set aside to allow flavors to blend.
Heat skillet to high heat. Heat oven to very lowest setting (or about 170°F).
Spray both sides of corn tortillas lightly with oil. Toast on both sides, just until slightly crisp and golden brown. While still warm, fold in half gently like a taco shell and place upside down on wire shelf/rack of oven.
Reduce heat in skillet to medium and add grapeseed oil. Add salmon burgers to skillet and break them up with a spatula.
Stir salmon burgers gently while breaking them apart to cook. Cook about 5 minutes or until cooked all the way through.
Remove salmon from heat.
Remove taco shells from oven and gently spoon cooked salmon into taco shells.
Top each taco with cabbage, pico de gallo and drizzle with Texas Aioli.



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