- Yield: 4 Servings
How to Make It
- Place jicama, pineapple, red onion, jalapeño, cilantro, lime, and olive oil in a medium bowl and toss to combine. Season with a pinch of salt. Warm the smoke roasted salmon in the oven or sear in a castiron pan for a nice charred flavor.
- Wrap the tortillas in a damp paper towel and steam in the microwave. (Steaming corn tortillaS makes them pliable and less likely to tear when filled.) Place salmon in the tortillas and top with the jicama-pineapple salsa. Garnish with queso fresco or sour cream if desired.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.