Ingredients
1 1/4 pounds salmon fillet
Coarse salt and ground pepper
2 tablespoons fresh lime juice (from about 1 lime)
4 scallions, thinly sliced on the diagonal
1 cup packed fresh cilantro, coarsely chopped
1/2 cup reduced-fat sour cream
8 whole-wheat tortillas (6-inch)
4 cups shredded romaine lettuce
2 medium carrots, peeled into strips
Preparation
Place salmon in a 2- to 2 1/2-quart shallow microwave-safe dish with a lid. Season with salt; drizzle with 1 tablespoon lime juice. Sprinkle with scallions and 1/4 cup cilantro. Cover, and microwave on high 7 minutes, until fish is cooked through. Pour off any liquid from dish; using a fork, flake fish.
Meanwhile, in a small bowl, stir together sour cream, remaining tablespoon lime juice, and remaining 3/4 cup cilantro. Season with salt and pepper.
Stack tortillas between 2 white paper towels. Microwave on high for 45 seconds, or until warmed through. Arrange lettuce and carrots down center of each tortilla; top with salmon. Drizzle lightly with sauce, and fold in half. Serve 2 tacos per person, with remaining sauce.
