Ingredients
Chunky Guacamole
2 plum (Roma) tomatoes, chopped
2 avocados, peeled, chopped
1/4 cup finely chopped onion
1 serrano chile, seeded, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon salt
Tacos
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 salmon fillets (about 6 oz each)
2 tablespoons vegetable oil
10 corn or flour tortillas (6 inch)
2 cups finely shredded red cabbage
Lime wedges
1
In medium bowl, mix Chunky Guacamole ingredients. Cover; refrigerate until ready to serve.
2
In small bowl, mix 3 tablespoons lime juice, 1/2 teaspoon salt and the pepper. Rub salmon fillets with lime juice mixture; let stand 15 minutes.
3
In 12-inch skillet, heat oil over medium heat until hot. Cook salmon fillets in oil 15 to 20 minutes or until fish flakes easily with fork, turning once. Remove from heat; cut in serving-size pieces, removing and discarding skin.
4
Fill tortillas with salmon and cabbage. Serve with guacamole and lime wedges