Simple Salmon Tacos

6-inch corn tortillas
3-ounce salmon pouch
¼ cup cube papaya
¼ cup shredded cabbage
2 slices avocado, cut in half
1 tbsp cilantro

1. Spread two warmed 6-inch corn tortillas on a plate.
2. Divide the contents of a 3-ounce salmon pouch and ¼ cubed papaya between tortillas.
3. Top each tortilla with ¼ cup shredded cabbage, 2 slices avocado, and 1 tbsp cilantro.
4. Squeeze a lime wedge over the tortillas.

Nutritional Facts: 365 calories, 12g fat, 2g fat, 28g carbs, 3g sugars, 6g fiber, 34g protein, 560mg sodium

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