Salmon supplies lean protein and heart-healthy omega-3 fatty acids in these fish tacos. Each is topped with a crunchy slaw made with antioxidant-rich red cabbage lightly dressed and flavored with fresh dill.

Yield: 4 servings

Preparation time: 20 minutes

Ingredients

• 2 cups thinly-sliced red cabbage
• 1 tsp chopped fresh dill
• 1 tsp fresh lemon juice
• 1 tsp red wine vinegar
• ¼ tsp sugar
• ¼ tsp garlic powder
• 1/8 tsp salt
• Pinch ground black pepper
• 1 lb. grilled or broiled salmon
• 8 small corn tortillas, warm
• 4 tbsp fat-free plain Greek yogurt (optional)
• 3 green onions, sliced

Directions

1. Combine the cabbage and dill in a medium bowl. Add the lemon juice, red wine vinegar, sugar, garlic powder, salt, and pepper. Toss well to combine all ingredients.
2. Use a fork and knife to flake or chop the salmon. Top each tortilla with 2 ounces of salmon. Add an equal amount of purple cabbage to each taco. Add ½ tablespoon of Greek yogurt (if using) and garnish each with an equal amount of sliced green onions before serving.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.