Hot Smoked Salmon Taco

• 2 qt. broccoli slaw
• 3 cups fresh corn kernels, cooked, cooled
• 1 qt. KRAFT Coleslaw Dressing
• 48 each corn tortillas (6 inch)
• 2 qt. Hot smoked salmon, flaked, chilled
• 3 cups OPEN PIT Hickory Smoke Barbecue Sauce

1. Combine broccoli slaw, corn and dressing.
2. Refrigerate until ready to use.
3. For each serving: Heat 2 tortillas on grill or flat-top griddle; stack together.
4. Top with about 1/2 cup broccoli slaw, 1/3 cup salmon and 2 Tbsp.
5. barbecue sauce.
6. Serve immediately.

broccoli slaw, fresh corn kernels, dressing, corn tortillas, salmon, open pit hickory smoke

Taken from www.kraftrecipes.com/recipes/hot-smoked-salmon-taco-135746.aspx (may not work)