When the weekend finally rolls around, it’s usually 7pm on Friday night by the time the hubby and I look at each other and ask the age-old question about future dinner plans: “Chinese, Thai, American or Mexican?”
We’re lucky to live in an area full of diverse cuisines to choose from. If we’re feeling adventurous we can go out for Greek, Malaysian, or South American food, yet we tend to stick with our favorites like our go-to Mexican restaurant a few blocks away. Creamy, cheesy, spicy Mexican food really hits the spot after a long week! While I rarely order tacos off the menu (enchiladas all the way!) Taco Tuesday has made a comeback on my recipe list over the past few weeks, mainly because I can prep the ingredients ahead of time and throw everything together in 30 minutes or less.
I decided to mix things up and used sweet and savory salmon as the taco filling instead of the usual chicken. Thanks to the fresh avocado, sweet tomato, and spicy dressing, these tacos have a distinctly Mexi-Cali flavor. Fresh, light, and creamy — pair these tacos with your favorite Mexican beans and rice (and a margarita) and you’re all set for Cinco de Mayo (or your next Taco Tuesday)!
Honey Lime Salmon Tacos
Nutritional value varies based on tortillas and toppings used
1/2 to 3/4 lb of salmon fillets, skin removed
1 Tbsp honey
2 Tbsp lime juice
1 Tbsp olive oil
salt/pepper to taste
Taco Ingredients (pick your favorite toppings):
Corn or flour tortillas of your choice (I went with soft corn tortillas; the hubby chose stand-up corn shells) *See note below.
1 avocado, roughly chopped
1/2 cup grape tomatoes, halved
Reduced-fat shredded cheddar or Mexican blend cheese
Sliced black olives
Spicy Greek yogurt dressing ingredients:
1/4 cup fat-free plain Greek yogurt
Dash of hot sauce (to taste)
In a small prep bowl, mix together honey, lime juice, and olive oil until combined
Spray a baking dish (or cookie sheet with sides) with non-stick cooking spray
Place salmon fillets in baking dish and season with salt and pepper
Pour honey lime mixture over salmon, coating well
Bake at 400 degrees for about 25 minutes, until cooked through. See my perfect salmon method.
While salmon is baking, gather topping ingredients and mix together Greek yogurt dressing ingredients
When salmon is done, cut into bite-sized pieces and assemble tacos using tortillas and toppings. Top with a drizzle of Greek yogurt dressing.
*Note: Most corn tortillas are gluten-free. Always check ingredient labels to ensure they’re gluten-free.
Recipe adapted from: The Recipe Critic
Photography: Lighten Up Recipes