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Chili-Rubbed fresh Salmon Tacos
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    Chili-Rubbed fresh Salmon Tacos

  • 2 oz. salmon filets -- (2 to 2)
  • Chili rub -- to taste
  • 1 tablespoon butter
  • 2 flour tortillas
  • 1/3 cup red cabbage -- shredded
  • 6 roasted Sandia green chili strips
  • 2 tablespoons Jalapeno Lime Sauce
  • 6 fresh cilantro leaves
  • 2 small lime wedges -- for garnish
  • JALAPENO LIME SAUCE
  • 3 cups commercial Ranch dressing
  • 1/4 cup roasted green chilies
  • 1/4 cup jalapeno chilies -- pickled or marinated
  • 1 tablespoon lime juice -- freshly squeezed
  • 1/3 bunch fresh cilantro
  • 1/2 Roma tomato -- diced
  • 1. Lightly dust salmon with chili rub.
    2. Heat butter in skillet over medium heat and saute salmon, about 2 minutes each side or until desired doneness. Meanwhile, heat or toast tortillas.
    3. To assemble taco, fill tortillas with cabbage and 3 chili strips each. Place salmon atop cabbage and chilies and top with Jalapeno Lime Sauce and cilantro. Fold tacos and serve with lime wedges. Makes 2 tacos.

    To make sauce:
    1. Place all ingredients in blender and blend until smooth. Chill and use as a salad dressing or dip for tortilla chips.
    Makes 3-1/2 to 4 cups.
    Cook's note: Chili-rub spice blend can be found in the supermarket spice section.
    Substitute Ancho or New Mexico Chile powder, garlic powder, salt, pepper, dried oregano..(or be creative)

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