SALMON TACOS

Grilled salmon, peach salsa, and fresh cabbage slaw, can it get more summer than this?? This baked salmon recipe is moist and flavorful, and tastes delicious wrapped in whole wheat tortillas or on top of a green salad.

The salmon will give you a good source of omega-3s, the whole wheat tortillas have a serving of whole grains, and the cabbage is a great source of anti-inflammatories. This peach salsa is good on just about about anything, and the flavor has a nice fresh taste. Serve with tortilla chips and it will be a total crowd pleaser!

INGREDIENTS

Salmon
1 lb salmon, raw
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
Dash of black pepper

Peach Salsa
5-6 peaches, diced
5 tomatoes, diced
1/2 red onion
1 green bell pepper, diced
1 jalapeno pepper, seeded and finely minced
1/4 cup cilantro, chopped
1 tsp minced garlic
Juice from 1 lime (2 tbsp)
1 tsp salt
1/2 tsp black pepper

To serve:
Whole wheat tacos shells (I use the small whole wheat Mission street tacos)
Green Cabbage Slaw

INSTRUCTIONS

1. In preparation, thaw the salmon. After it is thawed, pat dry with a paper towel.

2. In a small bowl, combine paprika, chili powder, garlic powder, cumin, salt, and pepper. Mix together.

3. Sprinkle the seasoning mix on top of the salmon, and rub in with your fingers.

4. Cook salmon using your preferred method:

   1. Skillet: Heat the skillet to medium-high heat. Place salmon skin down (if applicable), and let sit for 7 minutes then flip and cook for 1-2 more minutes. Take off of heat. Salmon should be flaky.

   2. Bake: Bake at 450 F degrees for 12 to 15 minutes. Salmon should be flaky.

5. While the salmon is cooking, combine all of the ingredients for the peach salsa in a small bowl. Stir, then chill until serving.

6. After salmon is cooked, peel it apart into small pieces and split between 4 servings. Serve with whole wheat tacos, topped with peach salsa.

NUTRITION
Makes 4 servings

230 calories
30g protein (56%)
5g carbs (8%)
10g fat (36%)

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SALMON TACOS

Yield: 4

Author: Katie Lees

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

The salmon will give you a good source of omega-3s, the whole wheat tortillas have a serving of whole grains, and the cabbage is a great source of anti-inflammatories. This peach salsa is good on just about about anything, and the flavor has a nice fresh taste. Serve with tortilla chips and it will be a total crowd pleaser!

Ingredients:

Salmon

• 1 lb salmon, raw
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• Dash of black pepper

Peach Salsa

• 5-6 peaches, diced
• 5 tomatoes, diced
• 1/2 red onion
• 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and finely minced
• 1/4 cup cilantro, chopped
• 1 tsp minced garlic
• Juice from 1 lime (2 tbsp)
• 1 tsp salt
• 1/2 tsp black pepper

To serve:

• Whole wheat tacos shells (I use the small whole wheat Mission street tacos)
• Green Cabbage Slaw

Instructions:

1. In preparation, thaw the salmon. After it is thawed, pat dry with a paper towel.
2. In a small bowl, combine paprika, chili powder, garlic powder, cumin, salt, and pepper. Mix together.
3. Sprinkle the seasoning mix on top of the salmon, and rub in with your fingers.
4. Cook salmon using your preferred method:
5. Skillet: Heat the skillet to medium-high heat. Place salmon skin down (if applicable), and let sit for 7 minutes then flip and cook for 1-2 more minutes. Take off of heat. Salmon should be flaky.
6. Bake: Bake at 450 F degrees for 12 to 15 minutes. Salmon should be flaky.
7. While the salmon is cooking, combine all of the ingredients for the peach salsa in a small bowl. Stir, then chill until serving.
8. After salmon is cooked, peel it apart into small pieces and split between 4 servings. Serve with whole wheat tacos, topped with peach salsa.

Calories

214

Fat (grams)

9.6

Sat. Fat (grams)

1.4

Carbs (grams)

4.8

Fiber (grams)

.5

Net carbs

4.3

Sugar (grams)

.7

Protein (grams)

29.7

Sodium (milligrams)

106

Cholesterol (grams)

81

55% protein 8% carbs 37% fat

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