Salmon Salad Tacos
Servings
2Serving size
3 tacosThis recipe can easily be multiplied and makes good leftovers. Keep the salad chilled until ready to make the tacos.
Ingredients
| 1 spray Spray olive oil |
| 8 Ounces Fresh atlantic salmon (without skin) |
| 1/2 fruit without skin and seeds Avocados, raw (cut into small dice) |
| 1/2 small Red bell peppers (diced) |
| 2 Tbsp. Pumpkin seeds |
| 1 Tbsp. Fresh oregano |
| 1/2 tsp. Chili powder |
| 1/2 tsp.. Smoked paprika |
| 1/8 tsp. Cayenne pepper |
| 1/4 tsp. Salt (divided) |
| 1/2 lime yields Lime juice, raw |
| 1/2 tsp. Lime zest (minced) |
| 2 tsp. Olive oil |
| 1/2 tsp.. Honey |
| 2/3 Tbsp Water |
| 2 cup, shredded Cabbage, red, raw (cut into thin strips) |
| 6 tortilla, medium (approx 6 inch dia) Corn tortillas |
Instructions
When the pan is hot add the salmon.
Roast for about 15 minutes. Remove and let cool.
While the salmon is roasting, fold together the diced avocado, red pepper, pumpkin seeds, oregano, chili powder, smoked paprika, cayenne pepper, 1/8 teaspoon salt, and pepper.
Place the salad in the refrigerator to chill.
When the salmon is cooked, remove to a plate and let cool for about 5 minutes. Then place the salmon in the refrigerator to cool.
Place the lime juice, lime zest, olive oil, honey, water, and 1/8 teaspoon of salt in a bowl and whisk until well blended.
Add the shredded cabbage and toss together until well coated with dressing.
Place in the refrigerator to chill.
When the salmon is chilled, flake into the bowl with the avocado and red pepper mixture.
Fold together gently and chill until ready to serve.
Divide the salmon salad evenly between the 6 taco shells, top with the slaw and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great variation on tacos using the healthiest of all ingredients – salmon, avocado, pumpkin seeds, olive oil and veggies. It’s really simple to make and the clean up is easy too. If you don’t like the cabbage, use any lettuce or even spinach.