tropical blackened salmon tacos
What if we said you could eat pancakes, burgers, and tacos and still reach your goals? Sounds too good to be true, right?
Everybody loves a good taco and these are no exception. Created by the geniuses of Clean Simple Eats, JJ and Erika Peterson are all about keeping it simple, eating clean, and creating a sustainable, healthy lifestyle. Each recipe is macro based, which means you get the right amount of protein, fat and carbs to keep your body fueled and satisfied while still burning unwanted fat.
Their Tropical Blackened Salmon tacos take next to no time to make and have the perfect citrus-y zing to keep you wanting more. Make them for dinner and take the leftovers for lunch the next day.
TROPICAL BLACKENED SALMON TACOS
16 oz. wild caught salmon, raw
1 tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. ground cumin
½ tsp. sea salt
Dash of chili powder
8 corn tortillas
8 Tbs. Bolt House Salsa Verde dressing (or salsa verde dressing of your choosing)
1 cup red cabbage, sliced
1 cup green cabbage, sliced
1 cup pineapple, chopped
½ cup red onion, minced
Pinch of cilantro, chopped
1 lime, juice of
- Combine seasonings together in a small bowl. Sprinkle over the raw salmon and then gently rub the seasonings in.
- Combine all slaw ingredients in a bowl and mix well. Set aside.
- Heat in a Stainless Steel Frying Pan over medium heat. Once hot, spray with cooking spray and add salmon. Cook for 5 minutes per side or until the fish flakes apart easily. Transfer salmon to a plate or bowl and weigh it on a food scale. Divide the weight by 4 and evenly distribute that amount into each tortilla.
- Top all the tacos evenly with the slaw and drizzle 1 Tbs. dressing on each taco. **2 tacos per serving.
**Wild caught salmon was graciously provided by our friends at Greensbury, who provide a delivery service for grass-fed beef, organic meat, and wild seafood!