Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"You piss me off you Salmon... You're too expensive in restaurants." -Eddie Izzard, Comedian

The refrigerator light goes on...

This is a great variation on tacos using the healthiest of all ingredients – salmon, avocado, pumpkin seeds, olive oil and veggies. It's really simple to make and the clean up is easy too. If you don't like the cabbage, use any lettuce or even spinach.

Another example of the way a Mediterranean diet can be adapted to other cultural flavors, and a great way to improve your Med Diet Score with fish, great quality oils, seeds, veggies and the whole grains in the tortillas.


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.

Salmon Salad Tacos recipe from Dr. Gourmet


  • 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.

Nutrition Facts

Serving size: 3 tacos

Servings: 2

Amount Per Serving

Calories 510 Calories from Fat 198
  % Daily Value
Total Fat 22g 28%
    Saturated Fat 3.5g 16%
    Monounsaturated Fat 11g
    Trans Fat 0g
Cholesterol 60mg 21%
Sodium 380mg 16%
Total Carbohydrates 52g 19%
    Dietary Fiber 11g 40%
    Sugars 5g
Protein 30g
Vitamin A 10% Vitamin C 88%
Calcium 16% Iron 19%
Vitamin K 60mcg Potassium 1200mg