This delicious dish can be made fresh or served up from leftover baked salmon. But the delight in this creation is that with all the lemony, tangy appeal, it is an acid-watcher friendly dish, so if you need to watch your acidity, you can still enjoy plenty of flavor.
Tender, flaky salmon is delicious with chunks of fresh avocado, so I created this open faced fish taco with that in mind. To pull off a tangy coleslaw for the base, I relied on the tanginess of plain yogurt and the lemony appeal of Sumac, my new favorite spice. The taco is basically mini corn tortillas + coleslaw + baked salmon (get the recipe for my Sumac Seasoned Salmon) and chunks of avocado. It’s absolutely delish!!
Here’s the Recipe
Salmon Tacos with Tangy Yogurt Slaw
Salmon Tacos with Yogurt-based Slaw
Ingredients
- cooking spray
- 2 mini corn tortillas
- 1/2 bag of chopped Cruciferous mix I used Trader Joes
- 1/2 cup plain non-fat Greek yogurt
- 1 Tablespoon avocado oil
- 1 Tablespoon Sumac
- 1-2 tsp date syrup or honey
- 1/8 tsp Celtic salt or to taste
- 1/4 cup pumpkin seeds or mixture of walnuts, seeds, sliced almonds
- 1/4 cup blueberries freeze dried or fresh or chopped dates
- 1/2 medium avocado cut into chunks
- 2-4 oz of baked salmon cut into chunks
Instructions
- Spray a pan with cooking spray and place tortillas on pan onto stove and heat on low while preparing the slaw.
- Prepare the coleslaw (this should take a mere 2-3 minutes) by adding yogurt into a large mixing bowl. Add avocado oil, sumac, date syrup, Celtic salt, nuts/seeds and blueberries or dates.
- Mix until well combined.
- Add cruciferous mix (your blend of kale, cabbage or shredded cabbage/carrots) and mix until well coated.
- Flip tortillas and cook for another minute or two.
- Assemble taco: Start with heated tortilla, layer with 1/2 cup prepared yogurt slaw, then add fish and avocado chunks.
