Mexican spiced salmon and red cabbage slaw served with a dollop of avocado cream make this a healthy, family-pleasing taco.
I know what you’re thinking . . .
You’re thinking that there’s nothing new about seafood tacos, and I’d be the first to agree with you. I’ve had my share of beef, chicken, pork, cod, tilapia and salmon piled onto my favorite corn tortilla, but today is Make it Better Monday, so let’s talk about the virtues of the salmon taco.
Salmon has a distinctive flavor that holds up to spicy Mexican seasonings. It’s colorful and moist. But is that enough to make salmon such a great choice for my favorite taco filling?
Salmon is a powerhouse of nutrition that is packed with omega 3 fatty acids. These fatty acids promote brain health, heart health and blood pressure in numbers we all want our doctors to be pleased with.
I prefer Wild Alaskan salmon. It’s a bit pricier, but farmed fish contains more inflammatory-producing omega-6 fatty acids, as well as antibiotics to eliminate disease and parasites. In contrast, wild salmon has more protein, fewer omega-6 fatty acids, and is considerably higher in omega-3 fatty acids.
If you add a salsa loaded with fresh vegetables and top your taco with creamy avocado, you’ll have a taco that you can eat without an ounce of guilt.
Add cheese if you like, but this taco stands on its own. And don’t forget to peruse the label on your favorite tortilla. Look for whole grains and ingredients you can recognize. If you can’t pronounce the ingredient on the label, then you probably don’t want it on your table.
I hope I’ve convinced you to give salmon tacos a try, and if you already make them a part of your Mexican feast, you can tell your friends why they should too.
- 16 ounces wild Alaskan Salmon fillets
- 4 tablespoons chili seasoning
- 1 small lime
- ½ medium red onion, finely chopped
- 1 large red bell peppers, finely chopped
- 2 cups red cabbage, finely chopped
- 2 large Roma tomato, finely chopped
- ½ cup pepperoncini, finely chopped
- 4 cloves garlic, finely minced
- 1 large lime, juiced
- 2 small avocado, seeded and chopped
- 2 wedges Laughing Cow Queso Fresco
- Small corn tortillas of your choice.
- 1. Preheat the oven to 450. Line a cookie sheet with foil and spray with cooking spray. Place salmon on cookie sheet and sprinkle with chili seasoning. Drizzle the juice of one lime over the top. Bake for 15 - 20 minutes until salmon just flakes at the thickest part.
- 2. Combine red onion, red pepper, tomatoes, cabbage, garlic, pepperoncini, lime and salt and pepper to taste.
- 3. Combine avocados and Laughing Cow cheese until smooth.
- 4. Serve salmon, salsa and avocado cream on top of your favorite corn tortilla.
Amount per serving does not include the tortillas. There are just too many varieties on the market to calculate the nutrition information.
Calories: 223, Old Weight Watchers Points 4, Weight Watchers PointsPlus 5
Total Fat: 9.52g
Total Carbs: 13.17g
Dietary Fiber: 6.14g
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.