In a hurry, but you want something delicious? These salmon tacos look like they came from a fancy restaurant, but their preparation takes almost no time. The combination of healthy fats from salmon and avocado will keep you full for longer, whilst the protein supports your muscles. An ideal protein‑packed meal or a fancy lunch for the weekend, that won't weigh you down. Save this recipe and enjoy!🌮
Shop ingredients
Nutrition (1 serving)
- 234 kcal
- 16 g carbohydrates
- 14 g fats
- 12 g protein
Per 5 portions
- 200 g salmon
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp cane sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1 avocado
- 2 tbsp sour cream
- salt
- pepper
- lime juice
- 1 red onion
- 1/2 cup water
- 4 tbsp apple cider vinegar
- 2 tsp cane sugar
- 1/2 tsp salt
- lamb's lettuce
- coriander
- sesame seeds
- 5 mini pizza bases
Instructions
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First, pickle the red onion. To a saucepan, add water, apple cider vinegar, sugar and salt. Simmer, but avoid boiling. Take it off the heat. Slice the onion finely and pour the prepared pickling liquid over it. Leave it to marinate for at least 2 hours, ideally overnight. Store in an airtight container in the fridge.
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Drizzle some olive oil over the salmon fillet. Mix the seasoning with cane sugar and spread it over the salmon.
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Transfer the salmon to a baking tray lined with baking paper and bake in an oven preheated to 180°C for 30 minutes.
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Scoop the avocado flesh out into a bowl and mash it using a fork. Add the sour cream. Season the avocado crema with salt, pepper, and lemon juice.
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Pull the roasted salmon apart using a fork.
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Prepare the mini bases and spread the avocado crema over them. Add the pulled salmon, greens, and the pickled onion. Sprinkle it with sesame seeds and chopped coriander.
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Enjoy!
