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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Redbook Magazine Ingredients:
1 (11 ounce) can corn, drained |
1 cup cherry tomatoes, halved |
1/2 cup black beans, rinsed and drained |
1/2 cup shredded carrot |
1/2 cup green chili salsa |
1/2 cup diced red onion |
2 tablespoons chopped fresh cilantro |
1 tablespoon olive oil |
2 salmon steaks, 1-inch thick |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 taco shells |
shredded lettuce |
Directions:
1. Combine first seven ingredients in a medium bowl; set aside.
2. Heat a large nonstick skillet over medium-high heat. Brush oil over salmon; sprinkle with salt and pepper.
3. Cook salmon in skillet, 3 to 4 minutes per side for medium rare. Remove from heat; let cool slightly, then break up into chunks.
4. Spoon salmon into taco shells, dividing evenly; top with salsa mixture and garnish with lettuce.
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