Healthy Paleo Salmon Tacos
fresh, simple, seasoned salmon on a a bed of bright, crispy slaw served in a taco!
Ingredients
salmon
- 2 large salmon filets or 3 medium
- 3 cloves chopped garlic
- 1 tsp paprika preferably "smoked paprika"
- 1/4 tsp cumin
- 2 tsp honey
- 1/4 tsp sea salt
- 2 tbsp avocado oil
- 1 pinch cayenne pepper optional, if you like heat!
- 1 tbsp. lime juice
- 4-5 paleo tortillas (my favorite are "siete" brand)
cabbage slaw
- 2 cups cabbage slaw mix
- 1 tbsp paleo mayonaise
- 1 1/2 tbsp lime juice
- 1 pinch sea salt
optional toppings
- diced red onion
- sliced avocado
- pickled jalapeños
- chopped cilantro
Instructions
- In a small bowl, mix together the chopped garlic, paprika, cumin, cayenne (if using), honey, salt and avocado oil with a whisk until the mixture is fully combined.
- Season the salmon filets with a light sprinkle of sea salt. Add the mixture of spices on top of the salmon and rub in.
- Bake the salmon on a parchment lined baking sheet at 350 degrees for 20-22 minutes until the salmon flakes easily with a fork.
- While the salmon is baking, mix together the cabbage slaw ingredients until well combined. Place in the fridge until you are ready to assemble the tacos.
- When the salmon is done, squeeze the lime juice over all the salmon filets. Slice the salmon.
- Assemble your tacos. First, heat a tortilla in a pan over medium heat for about 30 seconds on each side until warmed. Then, top with the cabbage slaw, then the sliced salmon and any other toppings you desire (mentioned above)! ENJOY!
Notes
The salmon and coleslaw will stay good for 3-4 days stored separately in the fridge.