Whether it’s #TacoTuesday or not, I’m always in the mood for these flavorful, easy wraps. My fondest memories revolve around vacation and poolside lunches after hours of soaking in some Vitamin D. I find myself craving all the fresh, beach-y flavors this time of year especially, and these will transport you there in seconds!
Personally, I’m a huge fish taco lover, but this recipe would be delicious with any protein you prefer–chicken, steak, shrimp, etc. When it comes to salmon, I always make sure to buy wild caught, sourced from Alaska to ensure the highest quality and maximum health benefits. Salmon is filled with Omega-3s, vitamins, minerals and protein that promote brain function and even increase mood! For more on salmon’s brain boosting powers, read up here.
Another reason I love this recipe is the addition of my Cilantro Avocado Sauce, which I’ve been making for years and always seem to have on hand. It’s my go-to meal prep sauce I use as salad dressing, a dip for roasted veggies, or an easy addition to veggie noodles. It has the perfect amount of zing and spice, plus it’s incredibly creamy and packed with healthy fats. If you’re not a cilantro fan, check out my Creamy Avocado Sauce which uses basil instead (and is equally as yummy ).
Finally, the ultimate vacation-inspired topping that makes absolutely everything better is this easy, mango salsa. It takes minutes to throw together, and the fresh, flavorful veggies are the perfect taco-topper. Plus, I’d highly recommend making extra to use as a dip for Siete Foods Grain-Free Tortilla Chips or an addition to grilled chicken breasts.
While I love corn tortillas, these salmon tacos would be delicious in any tortilla of your choice. Regardless, the tropical, slightly spicy flavors are sure to help you find your beach. So pull up a chaise lounge and have yourself a little staycation this week!
For Roasted Salmon Tacos
- 2 filets wild caught Alaskan salmon
- 2 tsp avocado oil
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp ground cumin
- salt and pepper to taste
- corn tortillas for serving
- 2 large ripe mangos, cut into small cubes
- ½ large red bell pepper, diced
- 1 jalapeño, deseeded and finely diced (less or omit if desired)
- ½ cup red onion, chopped
- ½ cup fresh cilantro, roughly chopped
- 3 ripe avocados
- 4 tbsp apple cider vinegar
- 4 limes, juiced
- cayenne pepper to taste
- salt and pepper to taste
- 1 bunch fresh cilantro, large stems removed
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