Prep: 25 minutes
Cook: 5 minutes
Makes: 8 tacos, 4 servings
Adapted from “Love Your Leftovers” by Nick Evans.
8 to 10 oz. cooked salmon, whole fillet if possible
1 tsp. canola or vegetable oil
1/2 tsp. ground chipotle chili pepper
Kosher or sea salt
1/2 cup sour cream
1 tsp. chopped fresh dill or 1/2 teaspoon dill seeds
Juice from half a lime
1 cup chopped fresh spinach
8 flour tortillas (6 inch), heated
1/2 cup sliced red onion
4 oz. (about 1 cup) cotija cheese, crumbled
1/4 cup fresh cilantro, loosely packed
Heat oven to 350 degrees. Rub salmon with oil; sprinkle with the chipotle chili pepper and a pinch of salt. Wrap loosely in foil; place on a baking sheet. Bake just to heat the salmon through and infuse it with the chipotle flavor, 5 minutes. When done, flake the salmon with a fork.
Meanwhile, for the sauce, stir together the sour cream, chopped dill or dill seeds, lime juice and a pinch of salt.
Divide spinach and salmon among the tortillas (about an ounce of salmon per taco). Top with the lime dill sauce, red onions, cotija cheese and fresh cilantro.
Nutrition information per serving: 491 calories, 24 g fat, 11 g saturated fat, 89 mg cholesterol, 37 g carbohydrates, 28 g protein, 1,053 mg sodium, 3 g fiber