Salmon Tacos with Avocado Crema
Prep Time: 30 minutes
Total Time: 40 minutes
Servings: 2
This recipe is super easy to make, heart-healthy, and full of flavor. Yum!
Total Time: 40 minutes
Servings: 2
This recipe is super easy to make, heart-healthy, and full of flavor. Yum!
Ingredients:
For the Salmon
1 teaspoon garlic salt
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 pound fresh wild caught salmon
1 tablespoon olive oil or avocado oil
For the Avacado Crema
1 large avocado
2 teaspoons lemon or lime juice
1/2 cup plain Greek yogurt
1 teaspoon hot sauce
2 tablespoons avocado oil
2 tablespoons water
3/4 teaspoon garlic salt
sea salt and pepper to taste, as needed
To Assemble
6 corn tortillas
1 bag of slaw mix
fresh cilantro, salsa and any other favorite taco toppings
For the Salmon
1 teaspoon garlic salt
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 pound fresh wild caught salmon
1 tablespoon olive oil or avocado oil
For the Avacado Crema
1 large avocado
2 teaspoons lemon or lime juice
1/2 cup plain Greek yogurt
1 teaspoon hot sauce
2 tablespoons avocado oil
2 tablespoons water
3/4 teaspoon garlic salt
sea salt and pepper to taste, as needed
To Assemble
6 corn tortillas
1 bag of slaw mix
fresh cilantro, salsa and any other favorite taco toppings
Directions:
For the Salmon
Mix all seasonings for the salmon in a small bowl.
Feel free to just use about 5 teaspoons of taco seasoning, if preferred.
Pat salmon dry and then rub evenly with seasoning mix (don't forget to rub down the sides of the salmon).
You will probably not need to use all of the seasoning mix.
In a nonstick pan, add oil and heat to medium-high.
When pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan.
Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes.
You can check the middle of the salmon with a fork to make sure it is heated and beginning to flake, then set aside.
For the Avacado Crema
While salmon is cooking, combine all Avocado Crema ingredients in a blender and blend until smooth.
Heat tortillas in a skillet over the stovetop or according to package instructions in the microwave and until hot on both sides.
To Assemble
Top tortillas with slaw/salad mix and fresh cilantro.
Remove skin from salmon and divide chunks of it among the tortillas then top with Avocado Crema and any other favorite taco topping.
For the Salmon
Mix all seasonings for the salmon in a small bowl.
Feel free to just use about 5 teaspoons of taco seasoning, if preferred.
Pat salmon dry and then rub evenly with seasoning mix (don't forget to rub down the sides of the salmon).
You will probably not need to use all of the seasoning mix.
In a nonstick pan, add oil and heat to medium-high.
When pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan.
Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes.
You can check the middle of the salmon with a fork to make sure it is heated and beginning to flake, then set aside.
For the Avacado Crema
While salmon is cooking, combine all Avocado Crema ingredients in a blender and blend until smooth.
Heat tortillas in a skillet over the stovetop or according to package instructions in the microwave and until hot on both sides.
To Assemble
Top tortillas with slaw/salad mix and fresh cilantro.
Remove skin from salmon and divide chunks of it among the tortillas then top with Avocado Crema and any other favorite taco topping.
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