Salmon Salad Tacos

Servings: 2 | Serving size: 3 tacos

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied and makes good leftovers. Keep the salad chilled until ready to make the tacos.

Ingredients

• spray olive oil
• 8 ounces salmon (without skin)
• 1/2 small avocado (cut into small dice)
• 1/2 small red bell pepper (diced)
• 2 Tbsp. dried pumpkin seeds
• 1 Tbsp. fresh oregano leaves
• 1/2 tsp. chili powder
• 1/2 tsp. smoked paprika
• 1/8 tsp. cayenne pepper
• 1/4 tsp. salt (divided)
• fresh ground black pepper to taste
• 1/2 lime (juice)
• 1/2 tsp. lime zest
• 2 tsp. olive oil
• 1/2 tsp. honey
• 2 tsp. water
• 2 cups red cabbage (cut into thin strips)
• 6 corn tortillas

Place a medium skillet in the oven and preheat to 325°F.

When the pan is hot add the salmon.

Roast for about 15 minutes. Remove and let cool.

While the salmon is roasting, fold together the diced avocado, red pepper, pumpkin seeds, oregano, chili powder, smoked paprika, cayenne pepper, 1/8 teaspoon salt, and pepper.

Place the salad in the refrigerator to chill.

When the salmon is cooked, remove to a plate and let cool for about 5 minutes. Then place the salmon in the refrigerator to cool.

Place the lime juice, lime zest, olive oil, honey, water, and 1/8 teaspoon of salt in a bowl and whisk until well blended.

Add the shredded cabbage and toss together until well coated with dressing.

Place in the refrigerator to chill.

When the salmon is chilled, flake into the bowl with the avocado and red pepper mixture.

Fold together gently and chill until ready to serve.

Divide the salmon salad evenly between the 6 taco shells, top with the slaw and serve.