Salmon Tacos with Crunchy Confetti Slaw

• 1 1/2 c. shredded red and green cabbage
• 1 1/2 c. shredded carrots
• 1/4 c. Chopped cilantro
• 3 tbsp. snipped fresh chives or chopped scallion
• 13 c. bottled old-fashioned coleslaw dressing
• 1 lb. skinless salmon fillet from the tail end
• 1/2 tsp. salt
• 1/4 tsp. Pepper
• 1/4 c. bottled teriyaka stir-fry sauce or marinade
• 8 corn taco shells
• 8 medium iceberg or Boston lettuce leaves
• Lemon wedges

1. In a medium bowl, toss red and green cabbage, carrots, cilantro and chives until blended.
2. Add dressing, salt, and pepper, toss again.
3. Let stand at room temperature 20 minutes.
4. Meanwhile line a small broiler pan with nonstick foil.
5. Place salmon on foil; brush both sides of fillet with teriyaki sauce.
6. Let marinate at room temperature 15 minutes.
7. Preheat broiler.
8. broil salmon 4 to 6 inches from heat source 3 to 4 minutes per side for medium doneness.
9. Let cool slightly, break salmon into bit size chunks.
10. Line each taco shell with a lettuce leave, then top with some salmon and slaw.
11. Server remaining slaw on the side.
12. Squeeze a lemon wedge over tacos, if desired.

cabbage, carrots, cilantro, fresh chives, dressing, salmon fillet, salt, pepper, marinade, taco shells, boston lettuce leaves, lemon wedges

Taken from www.delish.com/recipefinder/salmon-tacos-crunchy-confetti-slaw-4219 (may not work)