Rated 4 stars by 7 users
1 pound skinless salmon
2 tablespoons Memphis Dry Rub
1/4 cup Sweet & Smoky Glaze
3 cups shredded cabbage
1 mango, diced
1/4 cup cilantro
1 lime, juiced
8 (6-inch) flour tortillas
Preheat oven to 400°F. Line a sheet pan with foil.
Season both sides of salmon with Memphis Dry Rub. Place on foil-lined sheet pan. Brush salmon with Sweet & Smoky Glaze. Bake for 10 minutes (depending on thickness of fish), or until cooked through: 145°F.
Combine cabbage, mango, cilantro, and lime juice. Season with salt and pepper to taste.
Warm/toast tortillas if desired.
Serve salmon on tortillas with prepared coleslaw.
Calories 470, Fat 13 grams, Saturated Fat 3 grams, Carbs 58 grams, Fiber 6 grams, Sugar 25 grams, Protein 30 grams, Cholesterol 60 milligrams, Sodium 900 milligrams
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