Salmon Tacos with Avocado Cream
User Reviews
5
Salmon Tacos with Avocado Cream
Description
This recipe uses a robust spice rub blending paprika, chipotle or chili powder, cumin, and seasonings to flavor salmon fillets before broiling them until fully cooked and flaky. The accompanying avocado cream sauce is made by pureeing avocado with fat-free Greek yogurt, lime juice, and water, creating a bright, creamy topping that balances the spices.
Soft taco shells are filled with a crunchy mix of shredded lettuce and cabbage, topped with fresh diced tomatoes and crumbled feta cheese, which adds tangy saltiness. The flaked salmon is layered on top, and the avocado cream is spooned over, finishing with fresh cilantro for herbal aroma.
This combination offers a complex textural contrast between the tender salmon, crisp vegetables, creamy sauce, and soft tacos. It's suitable for casual dinners or entertaining with a touch of spice and freshness.
The recipe notes suggest adjusting chili powder levels for children, substitute seafood options like cod or prawns, and enhancing tacos with radish slices or grilled tortillas. A squeeze of lime before serving adds brightness.
Ingredients
- 480 g salmon fillets
- 0.5 tablespoon paprika
- 0.5 tablespoon chipotle powder or any chilli powder
- 0.5 tablespoon cumin
- 1 pinch sea salt
- 1 pinch black pepper
- 8 soft taco shell
- 200 g lettuce shredded, crunchy mix
- 200 g cabbage shredded, crunchy mix
- 1 avocado
- 4 tablespoon Greek yogurt 0% fat free
- 1 lime (juice only)
- 2 tablespoon cilantro cilantro, fresh
- 2 tablespoon water
- 2 tomato diced
- 50 g feta cheese crumbled
Instructions
- Mix together 0.5 tablespoon Paprika, 0.5 tablespoon Cumin, 0.5 tablespoon Chipotle powder (or any chilli powder) and 1 pinch Sea salt and ground black pepper and rub over the salmon. Put the salmon under the grill (broiler) for 12 minutes, until cooked through.
- Make the avocado cream by adding to a food processor 1 Avocado, 4 tablespoon 0% Fat Free Greek yogurt, juice of 1 Lime and 2 tablespoon Water and blending until smooth. If you don't have a food processor, then you can mash it all together in a bowl, but you won't get as smooth a sauce.
- Once the salmon is cooked, use a fork to flake it.
- Build your tacos by adding 200 g Crunchy lettuce/cabbage mix to 8 Soft tacos, top with the salmon, 2 Tomatoes and 50 g Feta and then spoon over the avocado cream.
- Sprinkle with 2 tablespoon Fresh coriander (cilantro).
Notes
- If you lack a food processor, mash avocado, yogurt, lime juice, and water by hand for a rustic sauce texture.
- Reduce or omit chili powder for a milder spice level suitable for children.
- Adding sliced radishes can add a fresh crunch to the tacos.
- Feta cheese can be replaced with queso fresco for a more traditional taco topping.
- Salmon can be swapped for cod or king prawns if preferred.
- Use lettuce leaves instead of taco shells to reduce calories.
- Gently toast taco shells over flame for added flavor and color.
- Squeeze fresh lime juice on tacos before serving to brighten flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 354kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 250mg | 10% |
| Potassium | 812mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 44.7mg | 50% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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