Ingredients
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
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
Preparation
In medium bowl, mix Chunky Guacamole ingredients. Cover; refrigerate until ready to serve.
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.
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.
Fill tortillas with salmon and cabbage. Serve with guacamole and lime wedges.
