Toppings (optional): Cilantro, lime wedges, avocado, quickled onions
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat grill to medium-high.
- Meanwhile, mix salmon rub with 2 tbsp oil and lemon juice. Rub on salmon. Set aside to marinate while preparing veggies.
- Using a 4-in-1 Mandoline, julienne zucchini and thinly shred cabbage.
- Place salmon skin-side down on grill. Reduce heat to medium. Barbecue, covered, for 8 min. Grill tortillas for last 1 min of cooking.
- Meanwhile, in bowl, whisk dressing mix with vinegar and 2 tbsp oil. Add zucchini and cabbage. Toss to mix; season with salt and pepper.
- Remove fish from grill; coarsely chop, then divide among tortillas. Top with coleslaw and desired toppings.
Quickle (aka quick pickle) your fave summer veggies to use as taco toppers. Try onion rings or thin strips of peppers, carrots, or zucchini.
Serve with 1 cup sliced fresh veggies.
Per serving (2 tacos): Calories 430, Fat 20 g (Saturated 2.5 g, Trans 0 g), Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 33 g (Fiber 1 g, Sugars 5 g), Protein 32 g.
20 min
4 servings
$2.70/serving
Toppings (optional): Cilantro, lime wedges, avocado, quickled onions
20 min4 servings$2.70/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat grill to medium-high.
- Meanwhile, mix salmon rub with 2 tbsp oil and lemon juice. Rub on salmon. Set aside to marinate while preparing veggies.
- Using a 4-in-1 Mandoline, julienne zucchini and thinly shred cabbage.
- Place salmon skin-side down on grill. Reduce heat to medium. Barbecue, covered, for 8 min. Grill tortillas for last 1 min of cooking.
- Meanwhile, in bowl, whisk dressing mix with vinegar and 2 tbsp oil. Add zucchini and cabbage. Toss to mix; season with salt and pepper.
- Remove fish from grill; coarsely chop, then divide among tortillas. Top with coleslaw and desired toppings.
Quickle (aka quick pickle) your fave summer veggies to use as taco toppers. Try onion rings or thin strips of peppers, carrots, or zucchini.
Serve with 1 cup sliced fresh veggies.
Per serving (2 tacos): Calories 430, Fat 20 g (Saturated 2.5 g, Trans 0 g), Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 33 g (Fiber 1 g, Sugars 5 g), Protein 32 g.
