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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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
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