Ingredients
- 4-8 oz SeaBear Pacific Northwest Smoked Salmon, flaked
- 8 small tortillas
- 1/2 cup Cotija cheese
- Sliced jalapeños (optional)
Slaw:
- 1/4 cup freshly squeezed lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon honey (Optional)
- 1/2 head (about 2 cups). shredded cabbage - purple, green, or a mix of both
- 1/4 cup red onion, thinly sliced
- 1/2 cup cilantro, chopped
- 1/2 jalapeno, seeded & minced (Optional)
- Salt and pepper, to taste
Cream Sauce:
- 1/2 cup sour cream or greek yogurt
- 1 Tablespoon freshly squeezed lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- Salt and pepper, to taste
Instructions
- For slaw, mix together lime juice, olive oil, and honey. Add cabbage, red onion, cilantro, and jalapeño. Toss to combine. Season to taste with salt and pepper.
- In a separate bowl, make cream sauce by mixing together all ingredients. Season to taste with salt and pepper.
- To assemble, add a small base of cabbage slaw to a tortilla, about 1/4 cup. Top with Smoked Salmon. Drizzle on cream sauce, then top with cotija cheese and sliced jalapeños.
Tip: Substitute smoked salmon for grilled/baked fresh salmon or halibut.
Serves 2.
