Salmon Fish Tacos with Asian Slaw

Ingredients

• 1 cup white wine vinegar
• 3 tablespoons sesame oil
• 1 tablespoon white sugar
• 1 tablespoon soy sauce
• 1 teaspoon lime juice
• 1 package coleslaw mix , 16 ounce
• 0.25 cups sliced green onions
• 1 tablespoon olive oil
• 2 filletss salmon , 4 ounce
• salt and ground black pepper to taste
• 6 corns tortillas , 6 inch

Instructions

1. 1

   Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.

2. 2

   Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.

3. 3

   Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.

4. 4

   Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.