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Salmon Tacos

Fish wrapped in tortillas has been eaten in coastal areas of the Americas for a very long time. But the quintessential modern fish taco originated in Baja California on the north-west coast of Mexico. Try my version of Salmon Tacos that is high in protein, calcium, magnesium and potassium.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 2
Calories 450 kcal

Equipment

  • 1 blender
  • 1 bowl

Ingredients
  

Salmon

  • 1 can salmon wild caught, skin on with bones, drained
  • 1/2 Tbsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 Tbsp olive oil
  • 1 Tbsp lime juice

Avocado Sauce

  • 1/2 avocado
  • 1/4 cup Greek Yogurt
  • 1 1/2 Tbsp lime juice
  • 1/8 tsp salt
  • 1 cup cilantro if you can't eat cilantro replace with parsley
  • 1/2 cup salsa purchase your choice of salsa

Tacos

  • 4 taco shells use corn if gluten free or flour if not

Instructions
 

Salmon

  • Mix the cumin, chili powder, smoked paprika, and garlic powder in a bowl.
  • Drain the salmon and add to the bowl.

Avocado Sauce

  • Add the avocado to a blender.
  • Add the Greek yogurt, lime juice, cilantro (or parsley) and salt.
  • Blend until smooth.

Tacos

  • Layer the tacos with salmon, salsa and avocado sauce.

Notes

Recipe Inspired from A Couple Cooks.
The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition

Calories: 450kcalCarbohydrates: 28gProtein: 27gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 56mgSodium: 722mgPotassium: 1113mgFiber: 7gSugar: 5gVitamin A: 1393IUVitamin C: 14mgVitamin E: 4mgVitamin K: 45µgCalcium: 113mgIron: 3mgMagnesium: 87mgPhosphorus: 357mgSelenium: 41µgZinc: 2mg
Keyword Salmon, salsa, tacos
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