8 tortilla(s)
1/2 cup(s) shredded
1/2 cup(s) chopped
2 whole(s)
1/2 tsp(s)
16 ounce(s)
1/2 cup(s)
1 Tbsp
2 cup(s) shredded
2 tsp(s)
1/4 tsp(s)
1 Tbsp
1/2 cup(s)
8 tortilla(s)
56.5 g
50 g
134 g
3 g
448 g
115 g
94 g
14 g
129.5 g
Cut one of the limes into wedges for serving and juice the other.
Combine oil, chili powder, garlic powder, lime juice, pepper and salt in a small bowl. Spread over the salmon.
Cook the salmon. Broil 4 inches from the heat for 5 minutes per side per inch thickness of fish, or until the fish is opaque and flakes easily when tested with a fork.
Transfer the salmon to a medium bowl. Cut or flake salmon.
Serve with tortillas garnished with lettuce, scallions, Monterey Jack cheese, salsa, sour cream and lime juice.
0.5 Servings Fruits / 0.8 Servings Vegetables
Calories: 558.1
Omega-6 / Omega-3 ratio: 1 : 1
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