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Easy Flavorful Salmon Tacos
Grab a sheet pan and your spices!
You’ll be serving up THE MOST FLAVORFUL salmon morsels drizzled in limey fresh Pico in less than 20 minutes!
Seriously SO TASTY and CRAVEWORTHY, these are better than restaurant fish tacos (in my humble opinion ☺️)
This has become a go-to recipe for weeknights AND weekend meals at my house because it’s SOO delicious & satisfying while coming together super-fast!
✔️ Protein Packed
✔️ Flavor Packed
✔️ Easy
✔️ Simple Ingredients
✔️ One Sheet Pan
✔️ Fresh Tasting
✔️ Fun To Eat
I REALLY recommend the “Food For Life” brand Sprouted Whole Kernal Corn “Taco Size” Tortillas
Different than most corn tortillas today, these unique tortillas are made from freshly sprouted organic whole kernel corn. They use no corn meal or corn flour.
You can locate a local retailer through the Food For Life official website here.
6 servings
Ingredients:
- 2 lbs boneless salmon filets, cut into bite-sized cubes
- 2 Tbsps chili powder
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- sea salt and ground black pepper, to taste
- 2 Tbsps avocado oil or olive oil
- sprouted corn tortillas for serving
- lime wedges for serving
Pico de Gallo:
- 4 large tomatoes, diced
- 1 jalapeño, seeded and finely diced
- 1 red onion, finely diced
- 1 bunch of fresh cilantro, finely chopped
- 1 fresh lime, juiced
- sea salt and pepper to taste
Instructions:
Preheat your oven to 450 degrees f. and line a baking sheet with parchment paper.
Place the salmon pieces onto your prepared baking tray and sprinkle with all of the seasonings. Drizzle with the oil and toss well to coat all sides, then arrange the pieces so they all have space on the sheet pan.
Roast for 10-12 minutes, or until the salmon starts to brown and flakes easily.
Meanwhile, in a medium bowl, toss all of your Pico ingredients together. Taste and add more of what it needs to make it just perfect for your taste.
To assemble your tacos, add salmon pieces to your tortillas, then top with the fresh Pico as desired.
Serve with a squeeze of lime juice and enjoy!
💚Rachel Maser
Ingredients
- 2 lbs boneless salmon filets, cut into bite-sized cubes
- 2 Tbsps chili powder
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- sea salt and ground black pepper, to taste
- 2 Tbsps avocado oil or olive oil
- sprouted corn tortillas for serving
- lime wedges for serving
Pico de Gallo:
- 4 large tomatoes, diced
- 1 jalapeño, seeded and finely diced
- 1 red onion, finely diced
- 1 bunch of fresh cilantro, finely chopped
- 1 fresh lime, juiced
- sea salt and pepper to taste
Instructions
- Preheat your oven to 450 degrees f. and line a baking sheet with parchment paper.
- Place the salmon pieces onto your prepared baking tray and sprinkle with all of the seasonings. Drizzle with the oil and toss well to coat all sides, then arrange the pieces so they all have space on the sheet pan.
- Roast for 10-12 minutes, or until the salmon starts to brown and flakes easily.
- Meanwhile, in a medium bowl, toss all of your Pico ingredients together. Taste and add more of what it needs to make it just perfect for your taste.
- To assemble your tacos, add salmon pieces to your tortillas, then top with the fresh Pico as desired.
- Serve with a squeeze of lime juice and enjoy!
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