TEXAS SALMON TACOS W/PINEAPPLE SALSA
Prep Time: 10 min
Cook Time: 10 min
These are the best Texas style tacos but made with fish!! Top it with a fresh pineapple salsa and its such a great sweet and spicy mixture!!
Ingredients
Southwestern Grilled Salmon:
1.5 lbs. pink salmon, skin removed
1 tbsp avocado oil
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp sea salt
1/2 tsp cumin
1/4 tsp ground pepper
1/4 tsp chili powder
Pineapple Salsa:
2 cups diced fresh pineapple or canned
1/2 cup chopped red pepper
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tbsp chopped jalapeno
2 tbsp lime juice
pinch of salt
Texas Crema:
1/2 cup plain non fat greek yogurt
1 medium chipotle pepper
1/4 teaspoon smoked paprika
2 tbsp lime juice
pinch of salt
Tacos:
2 avocados, sliced
10–12 lettuce cups (bibb lettuce or butter lettuce)
·
DIRECTIONS
Heat Grill: Heat grill to high heat, between 400°-450°F.
Make Chipotle Crema: In a blender, add non fat greek yogurt, chipotle pepper, 1/4 teaspoon smoked paprika, lime juice, and a pinch of salt. Blend until smooth. Set aside.
Mix Pineapple Salsa: In a small bowl add diced pineapple, red pepper, red onion, fresh cilantro, lime juice, jalapeno, and a pinch of salt. Mix all the ingredients. Set aside.
Prep Salmon: Pat the salmon dry with a paper towel.
Spice Rub Time: In a small bowl add garlic powder, 1/2 teaspoon smoked paprika, cumin, chili powder, sea salt, ground pepper and avocado oil. Mix together.
Season Salmon: Gently rub spice blend into one side of the salmon.
Grill: Place the salmon on the grill seasoned side up. Grill for 6-8 minutes. Flip and cook the salmon another 2 minutes. Remove from the grill and gently pick the salmon apart into chunks.
Assemble Tacos: Serve the salmon on a lettuce cup, topped with pineapple salsa, avocado slices, and the Texas Crema Dig in!
MACROS
Servings 2 tacos
Calories per Serving 338
Fat 12 g
Carbohydrate 29 g
Fiber 9 g
Sugar 15 g
Protein 27 g
Sodium 980 mg