Heat oven to 375°F.
Bake the taco shells as directed on package.
In a medium bowl, mash salmon, including skin and bones. Stir in 1 Tbsp vinegar.
In a large bowl, whisk remaining 2 Tbsp vinegar, the mayonnaise, dill, sugar and salt until blended. Add cabbage, cucumber and onion; toss to mix and coat.
Spoon salmon into taco shells; top with coleslaw.
Cal 374 Pro 24 Car 30 Fiber 5
Fat 18 (saturated fat) 4 Chol 64
This recipe has been added to the following public cookbooks:
billys notable cooking
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