Salmon Tacos with Avocado Cabbage Slaw
These salmon tacos with avocado slaw are a favorite in my house. Why? Well, not only are they a fast weekday meal but they offer copious notorious benefits such as omega-3’s, monounsaturated fats, fiber, folate, B-vitamins, iron, and protein. Add some melted cheese and you can bring add calcium to that list on nutrients. Babies and toddlers will also love this dish. The avocado and slaw mixture and chunks of salmon are easy to grasp with little hands.
Salmon Tacos with Avocado Cabbage Slaw
Ingredients for Slaw:
2 ripe avocados, halved, pitted, diced
¼ cup white vinegar
2 tablespoons water
½ teaspoon ground cumin
½ teaspoon red pepper flakes
Pre-made cabbage and carrot mix – (For Example: Trader Joe’s Organic Shredded Green & Red Cabbage with Orange Carrots)
¼ cup chopped cilantro leaves (optional)
1 lime, cut in half
Salt and pepper to taste
Ingredients for Salmon:
10 oz fresh salmon
Salt and pepper
½ tablespoon cumin
½ tablespoon chili powder
1 tablespoon olive oil
Ingredients for Tacos:
Tortillas of choice (small corn tortillas work well)
Shredded cheese (optional)
Directions:
Preheat oven to 400 degrees.
Cut the lime in half. Juice one half of the lime. Slice the other half of the lime into wedges to serve as a garnish.
In a blender or food processor, mix one avocado, vinegar, water, cumin, lime juice, salt and pepper.
Mix avocado mixture with 4 cups of cabbage mix. Salt and pepper to taste.
Line a cooking sheet with aluminum foil.
Remove the skin from the salmon. Cut into 1 inch pieces. Mix salmon in a bowl with 1 tablespoon of olive oil, cumin, chili powder, salt and pepper. Place salmon on baking sheet and bake for 12 minutes.
Melt cheese with red pepper flakes on tortillas, if desired.
Compose tortillas with salmon, avocado slaw, chunks of avocado, and fresh lime.
