Fish tacos are always a favorite of mine and these healthy and simple salmon tacos are so easy to make and hit the spot every single time.
Bake the salmon filets in the oven, following the boxed instructions. Bake at 400 degrees for 15-17 minutes.
While the salmon is baking, begin prepping your mango jicama slaw. Dice up ½ of a mango and ¼ of a jicama. Set aside.
Combine the remainder of the mango (cut into small pieces), 1/2 tbsp olive oil, 1 tbsp rice wine vinegar, juice from 1 lime, 1 tsp minced garlic and 1/2 tbsp agave (I use Agave Five) into a blender and blend until completely mixed.
Toss the cut up mango and jicama that was set aside, 1 cup broccoli slaw (or green cabbage of your choice) and 2 tbsp fresh cilantro with the dressing that was just made in the blender.
Once the salmon is done baking, take out the oven and shred with two forks until the salmon is broken up into small pieces.
Top 2 corn tortillas with the salmon, the slaw and shredded cheddar cheese.
Optional: add taco sauce on top for added heat.
This recipe makes 2 tacos with a WW Smartpoint count of 9 smartpoints for 2 tacos on the green plan and 6 smartpoints for 2 tacos on the blue and purple plans, with the ingredients that I use. If you use different ingredients, make sure to adjust your points accordingly.