Salmon Tacos with Creamy Tomatillo Sauce

Salmon Tacos with Creamy Tomatillo Sauce

adapted from Cooking Light May 2013

This recipe can me made with any type of fish. To make your meal more colorful, alter the type of cabbage depending on the type of fish you are using. With salmon, I like to use green or Asian cabbage. With white fish I prefer to use red.

These tacos can also be served in corn or flour tortillas but we are trying to keep our carbs low.

Makes 2 servings                     

Taco - 0 WW Blue points / serving          Sauce -1 WW Blue point / 1/4 cup

2 cups thinly sliced cabbage

1 Tbsp. fresh lime juice

1/4 tsp salt

2 tsp. chili powder

2/3 tsp. cumin

1/3 tsp. oregano

1/3 freshly ground black pepper

Cooking spray

1/2 lb. salmon fillets

Large lettuce leaves

Tomatillo Sauce

Optional 0 point Taco toppings

Thinly sliced onions

Fat free salsa

1. Combine the cabbage, lime juice and salt in a small bowl and place in the refrigerator for at least 30 minutes to soften.
2. Preheat the oven to 500F.
3. Combine the chili powder, cumin, oregano and pepper in a small bowl.
4. Place the salmon on a baking sheet coated with cooking spray.
5. Spray the fish with cooking spray and sprinkle liberally with the seasoning mix.
6. Roast the fish until cooked through, about 7-10 minutes, depending on the thickness of the fish.
7. Serve the fish with the cabbage and tomatillo sauce in lettuce leaves along with your favorite taco toppers.

Enjoy!