Paleo Salmon Tacos
Prep Time: 20 minutes
|
Cook Time: 20 minutes
380 Calories
|
2 Servings
Ingredients
2 salmon filets, thawed
2 tbsp. extra virgin olive oil
1 cup red cabbage, shredded
1 cup grape tomatoes, sliced
1 jalapeno sliced
½ head of iceberg or butter lettuce
1 lime
½ cup coconut yogurt
Salt and pepper to taste
Directions
Step 1
Preheat oven to 350 F.
Step 2
Place the salmon filets in an oven safe dish. Drizzle with extra virgin olive oil, salt, and pepper. Squeeze half of the lime juice over the fish.
Step 3
Bake at 350 F for 20 minutes.
Step 4
Remove the fish from the oven. Transfer the fish to a cutting board and carefully remove the skin from the fish. Use a fork to flake the flesh for the tacos.
Step 5
Assemble the tacos, by taking a piece of the iceberg lettuce with red cabbage, salmon, tomatoes, jalapenos and coconut yogurt.
Step 6
The recipe makes 3 tacos per salmon filet.
Nutrition Facts
These Paleo Salmon Tacos are perfect for your taco Tuesday! Flaky salmon is served in lettuce wraps with crunch veggies and topped with coconut yogurt.
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 2 servings
Ingredients
- 2 salmon filets, thawed
- 2 tbsp. extra virgin olive oil
- 1 cup red cabbage, shredded
- 1 cup grape tomatoes, sliced
- 1 jalapeno sliced
- ½ head of iceberg or butter lettuce
- 1 lime
- ½ cup coconut yogurt
- Salt and pepper to taste
How to Make It
- Preheat oven to 350 F.
- Place the salmon filets in an oven safe dish. Drizzle with extra virgin olive oil, salt, and pepper. Squeeze half of the lime juice over the fish.
- Bake at 350 F 20 minutes.
- Remove the fish from the oven. Transfer the fish to a cutting board and carefully remove the skin from the fish. Use a fork to flake the flesh for the tacos.
- Assemble the tacos, by taking a piece of the iceberg lettuce with red cabbage, salmon, tomatoes, jalapenos and coconut yogurt.
- The recipe makes 3 tacos per salmon filet.
