Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub salmon with salt and 2 teaspoons of ancho chili powder. Cook (grill, oven, George Foreman, pan) salmon until it easily flakes. Allow to cool until can handle then flake. | 2. Meanwhile, combine sour cream, lime juice, 1 tablespoon ancho chili powder, ground cumin, cilantro, salt and pepper in serving bowl. | 3. Add the flaked salmon, cabbage, and onion. Combine well and refrigerate for 30-45 minutes to allow cabbage to macerate. This does not keep well (unfortunately the cabbage continue to wilt, and it's better if still a little crispy), so don't allow it to sit too long. | 4. Serve with your choice of tacos or tortillas, and sides of condiments to include salsa, sour cream, avocado, green onion, etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	1			-	-	-	-
carrot	1	bag	shredded	-	-	-	-
cream	1	cup	sour low fat	792.0	15.96	8.712	83.23200000000001
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
ancho chile powder	1	tablespoon	dried	-	-	-	-
ancho chile powder	2	teaspoons	dried	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
sea salt				-	-	-	-
pepper				-	-	-	-
taco shell				-	-	-	-
tortilla				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.