Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) shredded red and green cabbage

  2. 1 1/2 cup(s) shredded carrots

  3. 1/4 cup(s) chopped cilantro

  4. 3 tablespoon(s) snipped fresh chives or chopped scallion

  5. 1/3 cup(s) bottled old-fashioned coleslaw dressing

  6. 1 pound(s) skinless salmon fillet from the tail end , about 3/4 inch thick 5 teaspoon(s) salt

  7. 1/4 teaspoon(s) pepper

  8. 1/4 cup(s) bottled teriyaka stir-fry sauce or marinade

  9. 8 corn taco shells , warmed

  10. 8 medium iceberg or Boston lettuce leaves

  11. Lemon wedges

Instructions Jump to Ingredients ↑

  1. In a medium bowl, toss red and green cabbage, carrots, cilantro and chives until blended. Add dressing, salt, and pepper, toss again. Let stand at room temperature 20 minutes.

  2. Meanwhile line a small broiler pan with nonstick foil. Place salmon on foil; brush both sides of fillet with teriyaki sauce. Let marinate at room temperature 15 minutes.

  3. Preheat broiler. broil salmon 4 to 6 inches from heat source 3 to 4 minutes per side for medium doneness. Let cool slightly, break salmon into bit size chunks. Line each taco shell with a lettuce leave, then top with some salmon and slaw. Server remaining slaw on the side. Squeeze a lemon wedge over tacos, if desired.


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