Salmon Tacos with Avocado Yogurt Creama
Take your taco game up a notch by filling them with salmon and juicy protein-packed salmon! These salmon tacos are easy to make and you'll want to put this avocado yogurt crema on literally everything!
Ingredients
For the Salmon:
- 1-2 salmon boneless filets with skin on
- 1-2 tbsp. olive oil
- 1/2 lemon juiced
- 2 tsp. freshly grated ginger
- 1 tsp. garlic powder
- salt and pepper
For the Tacos:
- 2-3 corn or sprouted corn tortillas
- 2 cups mix of shaved Brussel sprouts kale, cauliflower, carrot and cabbage (I opted for a pre-made mix at the store to save time)
- 1 red orange or yellow pepper, sliced into strips
- 1/4 cup crumbled feta cheese
- 1/4 cup pumpkin seeds
- For the Avocado Crema:
- 1 avocado
- 1 container plain greek yogurt I opt for the 0% plain version of this brand
- 1/2 lemon juiced
- salt and pepper to taste
- red pepper flakes optional
Instructions
For the Salmon:
- Season the salmon filet(s) with olive oil, lemon juice, ginger, garlic and salt and pepper.
- Heat a skillet over medium heat. Place salmon skin side up and sear for 3-4 minutes. Flip to the other side with the skin down and sear for 3-4 more minutes. You may need to add a little more olive oil to the pan if the salmon starts to stick.
For the Avocado Crema:
- Mash 1-2 avocados (2 avocados will give you a little left over!) in a small bowl.
- Add the yogurt, lemon juice and salt and pepper. Mix together until nicely combined
- Sprinkle red pepper flakes on top for a little bit of spice.
To Assemble the Tacos:
- Heat the tortillas on a warm skillet.
- Add the veggie mix and the peppers to the inside of each taco so that each has a good amount.
- Cut the salmon filets into a couple of pieces and add them to the tacos. Top with crumbled feta, pumpkin seeds, and a dollop of avocado yogurt crema on each.