Salmon Tacos
4 servings
portionen15 minutes
aktive zeit25 minutes
gesamtzeitZutaten
1 tablespoon olive oil (plus extra for cooking)
1 pound salmon filet, cut into chunks
1 teaspoon coconut sugar
1 teaspoon lime zest
½ teaspoon chipotle powder
½ teaspoon paprika
¼ teaspoon cumin
salt and pepper
3 tablespoons Plain Greek yogurt
1 teaspoon olive oil
juice of half a lime
1/4 teaspoon chipotle powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
salt and pepper to taste
6 oz shredded green and purple cabbage
1/4 cup cilantro, chopped
warmed and charred corn tortillas
grilled corn
thinly sliced radishes
crumbled cotija
chopped cilantro
lime wedges
Anweisungen
Combine the olive oil, coconut sugar, lime zest, chipotle powder, paprika, and cumin in a small bowl.
Bring the salmon to room temperature and then pat dry. Season the salmon liberally with salt, pepper, and the spice rub. Toss until the salmon pieces are well coated.
Make the Slaw
Add the Greek yogurt, olive oil, lime juice, chipotle powder, garlic powder, ground cumin, smoked paprika, and salt and pepper to taste. Whisk together until well combined. Then, add the shredded cabbage and chopped cilantro. Stir until well combined and the cabbage is coated in the dressing. Set aside while you make the shrimp.
Cook the Salmon
Heat a large pan over medium heat. Once hot, add avocado or olive oil to the pan.
Cook the salmon 2-3 minutes per side until golden brown and cooked through. Feel free to add more oil as necessary to keep the salmon from sticking.
Assemble the tacos
To the warmed corn tortilla add the chipotle slaw, salmon, grilled corn, thinly sliced radishes, cotija cheese, chopped cilantro, and lime wedges on the side.
Nährwertangaben
Portionsgröße
2 tacos
Kalorien
315
Gesamtfett
12.2 g
Gesättigtes Fett
2.3 g
Ungesättigtes Fett
-
Transfett
0 g
Cholesterin
60.3 mg
Natrium
1328.6 mg
Gesamtkohlenhydrate
27.6 g
Ballaststoffe
3.6 g
Zucker insgesamt
9.4 g
Eiweiß
30.6 g
4 servings
portionen15 minutes
aktive zeit25 minutes
gesamtzeit