Teriyaki Salmon Mini Taco Bowls

Prep:  20 Minutes
Total Time:  35 Minutes
Servings:  6

Ingredient List

  • 1/3 cup packed brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons honey mustard
  • 1 tablespoon rice vinegar
  • 1 tablespoon finely grated gingerroot
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 4 fresh salmon fillets (4 oz each)
  • 1/8 teaspoon pepper
  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 3/4 cup shredded red cabbage
  • 2 tablespoons Asian sesame dressing
  • Shredded carrots, julienned cucumbers, pickled ginger, if desired

Preparation

  1. Heat oven to 425°F. Line a rimmed cookie sheet with cooking parchment paper; spray parchment paper with cooking spray.
  2. In 1-quart saucepan, stir together brown sugar, soy sauce, mustard, rice vinegar, gingerroot and garlic over medium heat. Heat to a light boil. In small bowl, stir cornstarch and water until blended; pour into saucepan. Cook mixture 1 minute, stirring constantly. Heat to boiling; cook 1 minute longer, stirring constantly. Cool 5 minutes.
  3. Place salmon, skin side down, on cookie sheet. Sprinkle evenly with pepper. Brush tops and sides of salmon with glaze. Bake 5 minutes. Generously brush with glaze. Bake 9 to 11 minutes longer or until fish flakes easily with fork. Discard any remaining glaze.
  4. Heat bowls as directed on package. Flake glazed salmon into big pieces; discard skin. Evenly divide cabbage among bowls. Top with salmon; drizzle each with 1/2 teaspoon dressing. Top with shredded carrots, julienned cucumbers and pickled ginger.

Expert Tips

  • Asian sesame dressing can be found in the salad dressing section of grocery stores. Substitute your favorite teriyaki sauce if unable to find.
  • Pickled ginger is thinly sliced fresh young ginger that has been marinated in a sweet vinegar solution. It can be found in the Asian section of grocery stores.

Nutrition

  • 2 Bowls Calories 280 (Calories from Fat 100);  Total Fat 11g (Saturated Fat 2 1/2g ,Trans Fat 0g);  Cholesterol 35mg;  Sodium 850mg;  Potassium 310mg;  Total Carbohydrate 29g (Dietary Fiber 0g ,Sugars 14g);  Protein 15g
  • % Daily Value: Vitamin A 2%;  Vitamin C 6%;  Calcium 4%;  Iron 6%
  • Exchanges: 1/2 Starch;  1 1/2 Other Carbohydrate;  2 Lean Meat;  1 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet