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Suggested Serving Size

2 tacos

Tacos

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Ingredients

• 1 1/2 tsp ground coffee
• 1 tsp brown sugar
• 1 tsp ground cumin
• 1 tsp chopped fresh cilantro
• 1/2 tsp chili powder
• 1/8 tsp salt
• Black pepper to taste
• 1 Tbsp olive oil
• 1 1/2 lbs salmon fillet
• 8 corn tacos, warmed

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Preparation

1. Preheat the broiler. In a small bowl, combine the coffee, brown sugar, cumin, cilantro, chili powder, salt and black pepper. Add the olive oil and stir. Brush the coffee mixture over the salmon.
2. Broil the salmon, skin side down, for 8 minutes, or until it flakes easily with a fork. Remove from the heat and break the fillets into chunks.

Yogurt Sauce

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Ingredients

• 1/4 cup plain yogurt
• 2 garlic cloves, minced fine
• 1 jalapeño pepper, finely minced
• 2 tsp hot sauce
• 1 tsp fresh lime juice
• 1 tsp lime zest
• 1/2 tsp honey
• 1/8 tsp salt
• Black pepper to taste

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Preparation

1. Meanwhile, in a small bowl, combine the yogurt, garlic, jalapeño, hot sauce, lime juice, lime zest and honey. Add salt and black pepper to taste.

Toppings

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Ingredients

• 4 cups thinly sliced red cabbage
• Chopped fresh cilantro
• 1 lime, cut into wedges

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Preparation

1. Fill the taco shells with the salmon. Top the salmon with the yogurt sauce, cabbage and cilantro. Serve with lime wedges.

Nutrition

Servings Per Container	4
Calories	500
Total Fat	28
Trans Fat	0
Poly Fat	0
Mono Fat	0
Cholesterol	102
Sodium	493
Total Carb	24
Fibers	5
Sugars	2
Proteins	37
Vitamin A	0
Vitamin C	0
Iron	0