Pan-Seared Salmon Tacos with Avocado Cream Sauce (Gluten-Free)

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Do you know anyone that doesn’t love tacos? Because I don’t think I do. Since I’m in the middle of a series of Mexican recipes in partnership with Tres Agaves, I knew I had to include tacos somehow; but not your boring old beef or chicken tacos. Today I’m sharing the recipe for Pan-Seared Salmon Tacos with Avocado Cream Sauce, and I hope you love them!

TACO TUESDAY JUST GOT AN UPGRADE

Don’t get me wrong; chicken and beef tacos still have a place, and they are very delicious, too. BUT don’t you get bored of eating the same sources of protein all. the. time? Mix things up and try salmon, or even shrimp, tacos! The avocado cream sauce is like the cherry on top — it only takes a few minutes to make, and it takes these tacos to the next level!

WHY YOU SHOULD INCLUDE SALMON IN YOUR DIET

Did you know it’s recommended to eat fatty fish (like salmon) at least two times a week? That’s because salmon is loaded with omega-3 fatty acids, which are great for heart health for healthy people and those at risk of — or who have — cardiovascular disease.

THE AVOCADO CREAM SAUCE IS NEXT LEVEL

I found the recipe for the Avocado Cream Sauce on Recipe Tin Eats and it is SO tasty. Now I basically want to make some to drizzle on top of every Mexican recipe I make from this point forward. Bonus: it stays green and fresh in the fridge for several days! I lathered some up on a Southwest Veggie Burger, a loaded salad, and it’s delish in all forms.

Further Food Nutritionist Commentary:

Avocados are high in potassium, monounsaturated fat, and fiber. Potassium aids in maintaining healthy blood pressure, monounsaturated fat is also referred to as "the good" fat and aids in heart health and fiber helps with digestion and gut health. Avocados not only taste amazing, but they are also extremely nutritious.

By Camryn Goldstein

Pan-Seared Salmon Tacos with Avocado Cream Sauce (Gluten-Free)

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 4

Ingredients

Ingredients:
1 pound wild-caught salmon fillets thawed
1 tablespoon avocado oil
Fresh cracked black pepper and salt to taste
1/4 teaspoon chili powder, cumin, garlic powder each
8 yellow corn tortillas 6″

Optional Toppings:
Mixed greens spinach and arugula
Shredded red cabbage
1 can black beans drained and rinsed, low-sodium

Avocado Cream Sauce:
1 avocado ripe, large
1/3 cup  plain Greek yogurt
1/2 small clove of garlic or 1/2 tsp minced garlic
Juice of 1/2 lemon
1 tablespoon  extra virgin olive oil
1/2 cup cilantro roughly chopped
Salt and pepper to taste

Instructions

  1. Combine all Avocado Cream Sauce ingredients in a small/medium food processor. Pulse until the cilantro is finely chopped and sauce is creamy. Set aside.
  2. Heat 1 Tbsp of avocado oil over medium heat in a large skillet. Pat both sides of salmon dry with paper towels. Spray or brush both sides with avocado oil. Season with fresh cracked pepper, chili powder, cumin, and freshly cracked salt, to taste.
  3. Place salmon fillets in the skillet and cook for about 4 minutes on each side, or until salmon is cooked through (internal temperature 145 F).
  4. When it’s done cooking, transfer salmon to a plate and shred using a fork. Divide salmon up between 8 corn tortillas (2 tacos per person). Heat corn tortillas in a small skillet over low heat to slightly crisp them if desired.
  5. Garnish with desired toppings: mixed greens, shredded red cabbage, black beans, avocado cream sauce. Other optional toppings: shredded cheese or feta cheese crumbles, salsa, red onions, corn.
  6. Serve warm. Serve any leftover toppings on top of Sweet Potato Nachos! Store leftovers in the refrigerator in an airtight container for 3-4 days.
Combine all Avocado Cream Sauce ingredients in a small/medium food processor. Pulse until the cilantro is finely chopped and sauce is creamy. Set aside. Heat 1 Tbsp of avocado oil over medium heat in a large skillet. Pat both sides of salmon dry with paper towels. Spray or brush both sides with avocado oil. Season with fresh cracked pepper, chili powder, cumin, and freshly cracked salt, to taste. Place salmon fillets in the skillet and cook for about 4 minutes on each side, or until salmon is cooked through (internal temperature 145 F). When it’s done cooking, transfer salmon to a plate and shred using a fork. Divide salmon up between 8 corn tortillas (2 tacos per person). Heat corn tortillas in a small skillet over low heat to slightly crisp them if desired. Garnish with desired toppings: mixed greens, shredded red cabbage, black beans, avocado cream sauce. Other optional toppings: shredded cheese or feta cheese crumbles, salsa, red onions, corn. Serve warm. Serve any leftover toppings on top of Sweet Potato Nachos! Store leftovers in the refrigerator in an airtight container for 3-4 days.

Nutrition Information

Per Serving: Calories: 252; Total Fat: 10 g; Saturated Fat: 1 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 1 g; Cholesterol: 31 mg; Sodium: 117 mg; Potassium: 155 mg; Carbohydrate: 21 g; Fiber: 5 g; Sugar: 2 g; Protein: 20 g

Nutrition Bonus:

Vitamin C: 10%; Vitamin A: 5%; Iron: 6%; Calcium: 6%

Try seasoning the Salom with Further Food Superfood Turmeric for an added anti-inflammatory boost! Learn more here.

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