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Servings: 6

Total Time: 20 minutes

  • 1 pound salmon fillets
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1/2 cup low-fat plain Greek yogurt
  • 1 tsp chipotle adobe sauce
  • 2 cup DOLE® Brussels Sprouts, thinly sliced
  • 6 whole-wheat tortillas
  • 3 cup DOLE Butter Bliss
  • 2 Tbsp cilantro, chopped


  1. Preheat oven to 400°F.  Season salmon with salt and pepper.  
  2. Roast salmon 6 minutes on each side or until fish flakes with a fork, set aside.
  3. Wrap tortillas in foil; warm in the oven. 
  4. Meanwhile, stir together yogurt, chipotle adobe sauce, and lime juice, set aside.
  5. Place Brussels sprouts and salad blend in the center of each tortilla. 
  6. Spoon yogurt-chipotle sauce over the salad. 
  7. Top with flaked salmon, cilantro and Spicy Citrus Salsa.
Don't forget the Spicy Citrus Salsa to pair with these delicious tacos!


234 calories; 3.5 g fat; 1 g saturated fat; 29 mg cholesterol; 311 mg sodium; 33 g carbohydrate; 5 g fiber; 18 g protein

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