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Salmon Tacos with Yogurt-based Slaw

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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 2 tacos

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.