Salmon and Veggie Tacos







A recipe allowed in a / diet.

If you’re surfing into Mexican snacks territory, these delicious taco shells are just what you were looking for. Filled with a savory salmon, flavored with yogurt, garlic, spices, and herbs, and laid on a bed of fresh veggies (like avocado, tomato, and onion), this dish really brings a plethora of flavors right at your doorstep.

Nutritional Chart

Calories: 538 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 41 g
  • 31 g
  • 30 g

Ingredients Needed for Salmon and Veggie Tacos

2 teaspoons of olive oil
7 ounces of salmon fillet, diced
½ teaspoon smoked paprika powder
½ teaspoon cumin powder
3.5 ounces of yogurt
2 garlic cloves, crushed
fresh coriander
1 lime
1 red onion, thinly sliced
2 tomatoes, chopped
1 avocado, diced
4 tacos shells

How to Make Salmon and Veggie Tacos

  1. Heat 1 teaspoon of olive oil in a skillet over medium heat.
  2. Add the diced salmon, and season with salt, pepper, smoked paprika powder, and cumin powder. Stir, and cook the salmon evenly on all sides.
  3. Add the salmon in a large bowl, add the yogurt, garlic, and fresh coriander.
  4. Squeeze the juice out of half a lime and mix until smooth.
  5. Next, grab a large bowl and add the red onion, tomatoes, and avocado. Pour the remaining olive oil and lime juice over the veggies. Mix.
  6. Fill around half of the taco shells with the veggie salad and then finish it with the salmon.

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