I’ve been a vegetarian/vegan for the last 5 years of my life and for whatever reason I broke it with Salmon. I had this insane craving while also going through a shift in the way I looked at food. I had recently given up dairy for good (skin and stomach issues, that’s a story for another time) and felt restricted when I wanted to be healthy but the only vegetarian option was something full of cheese. Although, I eat pretty plant based, I have officially began eating salmon in my diet and do not regret it at all.
It didn’t take long for me to throw salmon into tacos and that’s exactly what this recipe is. They are easy to make yet feel so fancy.
For this recipe, I serve my salmon in warm corn tortillas, smashed avocado and homemade coleslaw on top. If you love toppings like I do, chop up extra cilantro and onion to sprinkle on top.
Tip: To warm up your corn tortillas easily, put them in a stack and wrap them in tin foil then throw them in the oven for the last ten minutes the salmon is cooking. They come out perfect!
I hope you love this recipe as much as I do! Check out my other taco recipes here.
Thank you for visiting The Sierra Guide, the guide to feeding your body and soul.
Best,
Summer Sierra
Salmon Tacos
Ingredients
- 2 Frozen Salmon fillets
- 1/2 Lemon Zest
- 1/2 tsp Cayenne Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 tsp Garlic Powder
- 1 tbsp Olive Oil
- 1 cup Green Cabbage
- 1/4 cup Red Onion
- 1/2 cup Cilantro
- 1 tsp Lime Juice
- 2 Medium Avocados
Instructions
- Preheat oven to 420 degrees
- Using a large baking sheet, drizzle olive oil on the pan then lay the two salmon fillets on top
- Zest half of a lemon onto the Salmon, then add the Cayenne, 1/2 tsp Pepper, 1 tsp Salt, and Garlic Powder
- Bake for 20 minutes
- While the salmon is cooking, make the coleslaw by adding Green Cabbage, Cilantro, Red Onion, Olive Oil, 1/2 tsp Salt, 1/2 tsp Pepper, and Lime Juice to a food processor and mix
- Cut two avocados peeling the skin and mashing it slightly into a bowl
- Once the Salmon is fully cooked, cut it into bite size pieces
- Serve tacos in warmed corn tortillas, spreading avocado, then topping it with the Salmon and coleslaw and sprinkle with Cilantro
