Crispy Salmon Tacos
Serves: 2
519 26.93g 28.96g 34.21g
Cals Protein Fat Carbs
Ingredients
1 tsp of chilli powder
1/2 tsp of onion powder
1/2 tsp of dried oregano
200 gms of salmon, diced
10 mls of lemon juice
5 mls of extra virgin olive oil
1/4 cabbage, shredded
1/2 lebanese cucumber, sliced thinly lengthwise
10 gms of dill, finely chopped
1 sprinkle of salt
1 sprinkle of pepper
10 mls of white wine vinegar
4 mini tortillas
1/2 avocado, mashed
Methods
1. Mix together the chilli powder, onion powder and oregano. Mix with the
salmon and lemon juice.
2. Heat oil in a pan on high. Once the pan is hot, cook the salmon pieces
for 5 minutes or until crispy.
3. Meanwhile, combine the cabbage, cucumber, dill, salt, pepper and white
wine vinegar. Set aside.
4. Heat the tortillas slightly in the pan one by one.
5. When ready to serve, serve 2 tortillas spread with mashed avocado and
topped with salmon pieces and slaw.
6. Store leftovers in the fridge, keeping the salmon in a separate container
to the slaw and avocado.
Notes
*GF adaptation: use a gluten free corn tortilla *Suggested protein substitution: 400
gms of chicken breast
