Salmon Tacos with Avocado
and cilantro garlic sauce / coriander lime broccoli

Name: Salmon Tacos with Avocado
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Salmon, cubed (look for skinless salmon to make it easier to chop); 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 oz Lettuce, butterhead, torn into large pieces; 1 Avocados, slices; 12 Tortillas, taco-sized corn or flour; 1/4 cup Cilantro leaves, chopped; 2 cloves Garlic, chopped; 1/4 cup Oil, olive; 1 Tbsp Vinegar, red wine; 1 Tbsp Lemon juice; 1 Tbsp Miso paste, any color (sub soy sauce); 1/2 tsp Salt; 1 lb Broccoli, florets; 1 Tbsp Oil, cooking; 1 Tbsp Water; 1 tsp Coriander, ground; 1 tsp Lime juice

Active: 40 Total: 40

Original GF Paleo Vegetarian

These quick-cooking salmon tacos are great for a weeknight. The Cilantro Garlic Sauce drizzled over top really brings the flavor to this simple, fresh meal.
Smarts: Try these with any protein you'd like, or use spiced pinto beans (as in the vegetarian version of this meal).

Proteins

Fish, non-canned

Cuisines

Latin

Ingredients

Metric

Servings:

Salmon Tacos with Avocado:

Salmon - 1 lb , cubed (look for skinless salmon to make it easier to chop)
Oil, cooking - 1 Tbsp + 1 Tbsp
Paprika - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Lettuce, butterhead - 2 oz , torn into large pieces
Avocados - 1 , slices
Tortillas, taco-sized corn or flour - 12

Cilantro Garlic Sauce:

Cilantro leaves - 1/4 cup , chopped
Garlic - 2 cloves , chopped
Oil, olive - 1/4 cup
Vinegar, red wine - 1 Tbsp
Lemon juice - 1 Tbsp
Miso paste, any color - 1 Tbsp (sub soy sauce)
Salt - 1/2 tsp

Coriander Lime Broccoli:

Broccoli - 1 lb , florets
Oil, cooking - 1 Tbsp
Water - 1 Tbsp
Coriander, ground - 1 tsp
Lime juice - 1 tsp

Prep

Make cilantro garlic sauce - (Double if making Wednesday’s meal.) Roughly chop cilantro and garlic. Combine with olive oil, vinegar, lemon juice, miso paste, and salt (portion for sauce). Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
Broccoli - Chop broccoli into florets. (Can be done up to 5 days ahead)
Salmon - Cube salmon. Toss with first portion of cooking oil (for tacos), paprika, salt (for tacos), and pepper. (Can be done 1 day ahead)
Lettuce / Avocados - Prep as directed.

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Make

Heat a wok or skillet with cooking oil (portion for broccoli) over medium-high heat. Saute for 2 minutes to get broccoli started cooking. Add water, cover pan with a lid, and steam until nearly tender, ~4 minutes. Remove cover and add ground coriander and some salt. Continue cooking until water has cooked off and broccoli is tender.
Remove broccoli from heat and stir in lime juice. Set broccoli aside, covered to keep warm.
Return pan to stovetop and reduce heat to medium.
To heated pan, add second portion of cooking oil (for tacos) and then salmon. Let salmon sear on one side until golden brown, ~3 minutes. Use a spatula to flip the salmon and then continue cooking until golden brown on all sides and cooked through, 2 to 4 minutes more.
Warm tortillas according to package directions.
Assemble tacos with tortillas, lettuce, salmon, avocados, and Cilantro Garlic Sauce (reserve half if doubled). Enjoy with broccoli on the side.

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