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Nutrition Facts
Serving Size 198 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 640 mg 27%
Total Carbohydrate 16 g 5%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 14 g
Vitamin A 25% Iron 2%
Vitamin C 25% Calcium 10%
*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.

Yucatan Fish Tacos

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Tbsp grapeseed oil
2 salmon burgers
1 cup(s) H-E-B Power Slaw
1/2 cup(s) H-E-B Cilantro Cotija Dressing
8 H-E-B Mixla Tortillas
1 can spray cooking oil
1/2 cup(s) queso fresco, crumbled
1 avocado, sliced
1/4 cup(s) fresh cilantro, finely chopped
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Heat oil in a skillet on medium-high.
Add salmon burgers, gently breaking apart with a spoon, and cook about 5 to 6 minutes or until completely done. Remove from pan, cover and keep warm.
While salmon cooks, toss power slaw with dressing. Set aside.
Place a large, clean, dry skillet over high heat.
To warm each tortilla, spray a 1 second burst of oil on each side then toast in hot skillet until lightly browned, but still soft. Transfer to a plate and keep warm. Repeat with remaining tortillas.
To assemble tacos, place a small amount of cooked salmon in each toasted tortilla.
Add power slaw and top with queso fresco, avocado and fresh cilantro. Serve immediately.


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