Salmon Tacos

Salmon is one of my Favorite Fish not only because of the benefits nutrients but it is very versatile food to cook so many recipes and very flavorful you just need to add few spices and herbs and you good to go. Let me know if you a Salmon fan like me. I make Salad, Tacos, with sweets potatoes, saffron rice and pasta just to names a few.

Wild Caught Salmon: Salmon is high in protein and omega-3 fatty acids that provide well documented benefits for the heart and brain. Wild salmon is a great choice because it helps the body fight the effects of inflammation Substantial evidence shows that EPA and DHA fatty acids inhibit a number of inflammatory processes and mechanisms in the body.

Paprika: Paprika powder comprises copious levels of vitamin B6 or pyridoxine, which is a potent nutrient that positively influences neurological functions and regulates brain activity. Savor the Flavor: Paprika goes well with just about any savory food, including eggs, meat, poultry, stew, wild game, fish, shellfish, soup, boiled and steamed vegetables, rice, and creamy sauces.

Avocado: Avocados are a source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta carotene, and omega-3 fatty acids. Avocados contain high levels of healthy, beneficial fats, which can help a person feel fuller between meals. The study showed that pairing avocado with a meal containing foods rich in vitamin A, such as tomato sauce, raw carrots, vegetables, fruits, nuts, herbs, spices, and protein

Peaches may promote heart health. Peaches may lower risk factors for heart disease, such as high blood pressure and cholesterol levels. Improved digestion. “Peaches contain both soluble and insoluble fiber,”Decreased inflammation. Strong INMUNE system, healthy eyes and smoother skin. It goes well with Ginger, cinnamon, cardamom, clove and nutmeg give warmth and gentle spice to peaches, while herbs like basil, tarragon, thyme and rosemary add earthy notes to peach desserts

Coconut yogurt: Coconut yogurt is a rich source of probiotics that prevents gastric ulcers and promotes the gastrointestinal microbiome. This non-dairy product has gut favoring. Coconut yogurt paired with everything sweet or savory. Fruits, fresh or frozen, nuts or seeds, cacao nibs flakes coconut. Paleo homemade granola. Salsas, mushrooms etc..

Basil: Having antioxidants and anti-bacterial properties, basil helps maintain skin health, boosts digestion and detoxifies the body. It also helps in the prevention and cure of diseases like cancer, diabetes and other heart conditions. Fresh basil contains Vitamin A, Vitamin K, Iron, Manganese, Calcium, and essential oils. Basil has a sweet, warm, peppery taste and is famous for its use in the Italian kitchen. Basil works well with most other herbs: Parsley, lemon balm, oregano, rosemary, chives, dill, mint and coriander. Basil pairs well with citrus, so it makes sense it also works well with lemon balm! Lemon balm makes a fabulous addition to a homemade pesto sauce, and the two herbs can be combined to add a citrusy, herbal flavor to grilled meats or veggies.

Salmon Tacos

Recipe by Glennys Marquez

Servings

2

servings

Prep time

25

minutes

Ingredients

• 2 skinless wild-caught salmon fillets, cut into cubes

• 1/2 teaspoon of paprika

• 1/2 teaspoon of split pink salt

• 1/2 teaspoon ground black pepper divided

• 2 tablespoons avocado oil divided

• 1 ripe hass avocado

• 1/2 cup of diced peaches

• 2 tablespoons fresh basil

• 1 teaspoon of white balsamic vinegar

• 2 tablespoons of coconut yogurt

• 4 leaves of lettuce cut into strips

• 4 or 6 seven or organic corn tortillas

Directions

• In a glass bowl, marinate the salmon fillets with: paprika, 1/4 teaspoon of pink salt, 1/4 teaspoon of black pepper and 1 tablespoon of avocado oil. Make sure all the ingredients are covering the salmon cubes. Marina minimum 30 minutes and maximum 2 hours.
  Meanwhile, cut the avocado and peach into small cubes. Add to this sauce the finely chopped basil, white balsamic vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well and reserve in the fridge.
• In a skillet over medium-high heat, heat the avocado oil and add the salmon cubes (ideally separated from each other). Cook for 1 minute on each side and reserve in a bowl.
• Heat the tortillas in the pan or in the air fryer if you want them toasted (at 160 C for 5 minutes).
• To organize the tacos: at the bottom add the lettuce, then the salmon, the vinaigrette and the coconut yogurt.

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Enjoy it!

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