Description
A vibrant and flavorful taco recipe featuring grilled salmon coated in hot honey and topped with fresh bell pepper slaw.
Ingredients
Scale
- 2 pieces of salmon (fresh or skinless, wild-caught if possible)
- 1 tablespoon hot honey
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- 1 teaspoon salt
- Pinch black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 avocado, sliced
- 1/4 cup Greek yogurt
- Juice from 1 lime
- 3 cups shaved bell pepper
- 6 corn taco shells
- Sliced jalapeño (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix the hot honey, olive oil, Dijon mustard, and minced garlic. Brush this mixture over the salmon.
- Combine the salt, pepper, cumin, and chili powder in another bowl. Sprinkle this spice mixture over the salmon.
- Let the salmon marinate while the oven heats up for about 10 minutes.
- Place the salmon on a lined baking sheet and bake for 7-10 minutes, until it flakes easily with a fork.
- In a food processor, blend Greek yogurt, lime juice, and salt until smooth for the crema.
- In a large bowl, toss together the shaved bell peppers and crema.
- Warm the taco shells in the microwave for about 90 seconds or toast them for crispy texture.
- Spread crema inside each taco shell, add flaked salmon, and top with bell pepper slaw. Add jalapeños if desired.
- Enjoy your tacos!
Notes
For a creamier sauce, consider doubling the Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 325
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
Keywords: tacos, salmon, hot honey, seafood tacos, summer recipes, easy dinner
