Salmon Tacos
Ingredients
The salmon
-
1
pound
center-cut salmon fillet
-
1
tablespoon
extra virgin olive oil
-
1 ¼
teaspoons
chipotle chile powder
-
1
teaspoon
garlic powder
-
1
small
lime (zest and juice, divided)
-
¾
teaspoon
kosher salt
-
to taste
corn or flour tortillas
-
to taste
crumbled feta cheese or queso fresco
The slaw
-
1
medium
ripe Hass avocado
-
½
cup
nonfat plain Greek yogurt
-
1
tablespoon
extra virgin olive oil
-
1
teaspoon
kosher salt
-
2
small
limes (zest and juice)
-
½
teaspoon
Sriracha or hot sauce
-
3
cups
broccoli slaw mix or shredded cabbage
-
¼
cup
chopped fresh cilantro
Instructions
- Prepare the slaw by mashing avocado, Greek yogurt, and olive oil in a bowl.
- Add salt, lime zest and juice, and hot sauce to the mixture.
- Stir in the slaw and cilantro, then cover and refrigerate.
- Preheat the oven to 425°F and prepare a baking dish with parchment paper.
- Place the salmon in the dish, pat dry, and brush with olive oil.
- Combine chipotle powder, garlic powder, lime zest, and salt, then sprinkle over the salmon.
- Bake the salmon for 12 to 15 minutes until cooked through.
- Squeeze lime juice over the salmon, flake it into warmed tortillas, and top with slaw and cheese.
Nutrition Facts (estimated)
Servings
4 servings
Calories
361
Total fat
22g
Total carbohydrates
16g
Total protein
29g
Sodium
1189mg
Cholesterol
64mg
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