Eat up buttercup.
Oh, I will most likely sub grouper, or tilapia for the salmon. I don't dig the salmon. I think it smells/taste like cat food. Sorry salmon lovers...no offense.
By all means put whatever lil fishy's you want...I won't judge. I have a weakness for tacos.They're abundant, typically cheap, and vibrantly flavorful. When I cook at home, I strive for healthy dishes that are rich in both flavor and color—and these tacos win on all fronts. The spice rub is so simple and so versatile: you can use it with veggies, tofu, shrimp, fish or chicken.
Recipe: The Best Healthy Tacos
Serves 4
For the salsa:
*2 cups cherry tomatoes, quartered
*4 green onions, thinly sliced
*3 tbsp. fresh cilantro, chopped
*1/2 small jalapeño, finely diced
*Juice of 1 lime
*1/2 tsp. sea salt
For the salmon:
*1 tbsp. paprika
*1 tbsp. cumin
*1 tsp. chipotle chile powder
*1/2 tsp. sea salt
*12 oz. wild Alaskan salmon, in filets
*Corn tortillas for serving
Garnish:
*Feta cheese, crumbled
*Lime slices
*Cilantro
What to do?
Preheat oven to 400 degrees.
First, make the salsa. In a mixing bowl, combine the cherry tomatoes with the green onions, cilantro, jalapeño, lime juice and sea salt. Set aside until ready for use.
Next, combine the paprika, cumin, chipotle and sea salt to make the rub. Generously season the salmon with the rub. You may have a little left over—you can save it in a sealed glass jar in the pantry for future use.
Lightly grease a medium baking dish and place the salmon fillets inside, skin side down. Roast for about 12-15 minutes, until the salmon is cooked through but not dry. (Cooking times will vary depending on the thickness of your fillet—so be sure to check after about 10 minutes.) Remove salmon from heat and set aside to cool for a few minutes. Flake the salmon with a fork for serving.
Prepare the tacos on a single corn tortilla with the salmon first, followed by the salsa, feta cheese, and a cilantro/lime garnish if desired. Enjoy!
Thank you so much, Kimberley!
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