Crispy Salmon Tacos
This is one of two recipes that I made last week after broiling a big piece of salmon just for moi. The other was a brown rice salmon salad that I will be posting next. With just a few simple, yet very fresh ingredients, this recipe takes your average fish tacos to a whole other level.
Serves: 2
Ready in: 20 minutes
You'll Need:
8 ounces fresh salmon
1/2 teaspoon chili powder
1/2 cup plain, nonfat Greek yogurt
1 lime
6 corn tortillas, white or yellow
1/2 cup chopped tomato
1/2 cup fresh cilantro
Here's How:
1. Preheat the broiler to the highest setting. Pat the salmon dry with a paper towel and lay it flat on a baking sheet. Sprinkle the top with the chili powder, salt and freshly ground back pepper. Cook under the broiler until it's browned, crispy and cooked through, about 10 minutes. Remove from the oven and set aside.
2. Meanwhile, in a small bowl, whisk together the yogurt, the juice of half of the lime, and a pinch of salt and pepper, until smooth.
3. Heat the corn tortillas in the microwave or on a dry non-stick over medium-high heat until warm and pliable.
4. Use a fork to pull apart the salmon. Serve over corn tortillas and top with chopped tomatoes and the yogurt "cream." Garnish with cilantro and lime wedges sliced from the remaining half of the lime.
Ready in: 20 minutes
You'll Need:
8 ounces fresh salmon
1/2 teaspoon chili powder
1/2 cup plain, nonfat Greek yogurt
1 lime
6 corn tortillas, white or yellow
1/2 cup chopped tomato
1/2 cup fresh cilantro
Here's How:
1. Preheat the broiler to the highest setting. Pat the salmon dry with a paper towel and lay it flat on a baking sheet. Sprinkle the top with the chili powder, salt and freshly ground back pepper. Cook under the broiler until it's browned, crispy and cooked through, about 10 minutes. Remove from the oven and set aside.
2. Meanwhile, in a small bowl, whisk together the yogurt, the juice of half of the lime, and a pinch of salt and pepper, until smooth.
3. Heat the corn tortillas in the microwave or on a dry non-stick over medium-high heat until warm and pliable.
4. Use a fork to pull apart the salmon. Serve over corn tortillas and top with chopped tomatoes and the yogurt "cream." Garnish with cilantro and lime wedges sliced from the remaining half of the lime.
