Salmon Tacos with Avocado Crema

Ave Hildebrand Nutrition, Recipes

The perfect recipe for the next Taco Tuesday!

Salmon:
2 teaspoons lime juice
1⁄2 teaspoon ground cumin
4 ounce wild caught salmon Olive oil
2 big lettuce leaves

Slaw:
1 tablespoon plain nonfat greek yogurt 1⁄2 teaspoon red wine vinegar
1 tablespoon chopped fresh cilantro
1⁄2 cup shredded red cabbage

Avocado Crema:
1⁄2 cup mashed avocado
2 tablespoons plain nonfat Greek yogurt 1 teaspoon lime juice
Pinch of cayenne for heat

Instructions:
Massage the lime juice and cumin into the salmon so that the fish is evenly coated. Cover with plastic wrap and refrigerate for 10-15 minutes.

While waiting for the salmon, combine the yogurt, red wine vinegar, and cilantro in a small bowl. Add the red cabbage and toss.
In another small bowl, mix the avocado crema ingredients.

Coat a skillet with olive oil and heat over medium-high heat. Add the salmon and sear for 4 to 5 minutes on each side. When done, cut into chunks and place in the lettuce cups. Top with Slaw and Avocado Crema.