By Brandon Fellows
Salmon Tacos with Collard and Radish Slaw
Updated at: Thu, 17 Aug 2023 00:16:32 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
23
High
Nutrition per serving
Calories640.3 kcal (32%)
Total Fat28.4 g (41%)
Carbs47.8 g (18%)
Sugars1.7 g (2%)
Protein48.9 g (98%)
Sodium524.8 mg (26%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¼ tsplime zest
3 Tbsplime juice
4 ozcollard greens
stemmed, leaves sliced thin
4 ozjicama
peeled, cut into 2" matchsticks
4radishes
cut into matchsticks
1shallot
sliced thin
¼ cupcilantro leaves
salt
pepper
1 ½ tspchili powder
3 x 8 ozskin-on salmon fillets
1-1 1/2" thick
1 Tbspvegetable oil
1avocado
126-inch corn tortillas
hot sauce
Instructions
Step 1
Whisk lime zest, 2 Tbsp lime juice (save 1 Tbsp juice for avocado), and ¼ tsp salt in a lg bowl. Add collard greens, jicama, radishes, shallot, and cilantro and toss to combine.
Step 2
Combine chili powder, ¾ tsp salt, and ¼ tsp pepper in a small bowl. Pat salmon dry with paper towels and sprinkle evenly with spice mixture.
Step 3
Heat 12" nonstick skillet over med heat, add oil and heat until shimmering. Place salmon skin side up and cook until well browned, 4-6 min. Flip and cook until center registers 125, 4-6 min. Transfer salmon to a plate.
Step 4
Mash avocado and 1 Tbsp lime juice in bowl with a fork until mostly smooth. Season with salt and pepper to taste.
Step 5
In a small skillet over med-high heat heat tortillas, one at a time, until spotty brown, 20-30 sec per side. Spread mashed avocado on tortillas. Using two forks, flake salmon into 2-inch pieces. Give skin to the dog. Divide salmon among tortillas, top with slaw and hot sauce to taste.
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