A really easy and simple weeknight meal that is SUPER tasty. This is light, healthy and perfect for warmer nights.
The creamy avocado sauce will also last a few days in the fridge, in an airtight container. I love to use it as a salad dressing!
Salmon Tacos
Rated 5.0 stars by 1 users
Category
Seafood
Servings
2
Prep Time
0 minutes
Cook Time
0 minutes
We all love DIY dinners! These salmon tacos are served with a yummy coleslaw, a delicious and spicy creamy avocado sauce and feta for a tangy finish. Guaranteed to be your weeknight go to!
Ingredients
- x2 Salmon fillets
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cabbage, finely cut, shredded (or grated)
- 1 carrot, grated
- 1/2 cup spring onions
- 1 tablespoon Greek yoghurt
- 1 tablespoon mayonnaise
- 1.5 tablespoons extra virgin olive oil
-
½ lemon, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 avocado
- 1 tablespoon Greek yoghurt
- 1/2 tablespoon mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2-1 lime, juiced
- 1 jalapeño
- 1 jalapeño, sliced
- 1/3 cup cup feta
- Extra lime wedges
- 2-6 small soft tacos
Salmon
Coleslaw
Avocado Cream
To serve
Directions
Marinade your salmon in all ingredients and place in the fridge for 20-30 minutes. When ready to cook, bake for 12-15 minutes in a 185 degree Celsius oven.
- For your avocado cream, simply blend all ingredients together until smooth.
For your coleslaw, place cabbage, lettuce and spring onion in a large bowl and ‘massage’ in your olive oil, Greek yoghurt, mayonnaise, lemon juice salt and pepper.
For your tacos, simply char grill over an open flame for 20 seconds each side (or, heat in the oven/ microwave according to packet instructions).
When ready to serve, place your salmon, tacos, avocado cream, coleslaw, extra lime wedges, feta and jalapeño on a board and ENJOY!
0 comments