Hot Smoked Salmon Taco

Hot Smoked Salmon Taco
Yield:
24 servings, 1 taco each

Ingredients

Ingredients Weights Measures
broccoli slaw 3 lb. 2 qt.
fresh corn kernels, cooked, cooled 1.5 lb. 3 cups
KRAFT Coleslaw Dressing 36 fl oz 1 qt.
corn tortillas (6 inch) 48 each
Hot smoked salmon, flaked, chilled 3.4 lb. 2 qt.
OPEN PIT Hickory Smoke Barbecue Sauce 30 fl oz 3 cups
broccoli slaw 2 oz. 1/3 cup
fresh corn kernels, cooked, cooled 1 oz. 2 Tbsp.
KRAFT Coleslaw Dressing 1.5 fl oz 3 Tbsp.
corn tortillas (6 inch) 2 each
Hot smoked salmon, flaked, chilled 2.25 oz. 1/3 cup
OPEN PIT Hickory Smoke Barbecue Sauce 1.25 fl oz 2 Tbsp.

Directions

Combine broccoli slaw, corn and dressing. Refrigerate until ready to use.

For each serving: Heat 2 tortillas on grill or flat-top griddle; stack together. Top with about 1/2 cup broccoli slaw, 1/3 cup salmon and 2 Tbsp. barbecue sauce. Serve immediately.

Kraft Kitchens Tips

Note
These flavorful tacos can be served hot or cold.

569042 : 135746

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Nutritional Information
Calories
 470
Total fat
 18 g
Saturated fat
 3 g
Cholesterol
 25 mg
Sodium
 1640 mg
Carbohydrate
 60 g
Dietary fiber
 6 g
Sugars
 25 g
Protein
 17 g
Vitamin A
 8 %DV
Vitamin C
 50 %DV
Calcium
 8 %DV
Iron
 10 %DV