Handheld Salmon Tacos

Name: Handheld Salmon Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 4 ounce salmon fillet (skinless); 1 teaspoon olive oil; 0.5 teaspoon chili powder; 0.25 teaspoon ground cumin; 0.25 teaspoon salt; 0.125 teaspoon black pepper; 2 corn tortillas; 0.5 cup white rice (cooked); 1 tablespoon fresh cilantro (chopped); 0.5 lime; 0.25 cup canned black beans (rinsed and drained); 0.25 cup frozen corn (thawed); 1 tablespoon red onion (finely diced)

Flaky pan-seared salmon seasoned with vibrant spices, served in warm corn tortillas with a refreshing cilantro-lime rice and black bean corn salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Mexican
Difficulty: Easy
Cost: $4.86/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
High-Protein
Pescatarian
Low-Sugar

Ingredients

4 ounce salmon fillet (skinless)
1 teaspoon olive oil
0.5 teaspoon chili powder
0.25 teaspoon ground cumin
0.25 teaspoon salt
0.125 teaspoon black pepper
2 corn tortillas
0.5 cup white rice (cooked)
1 tablespoon fresh cilantro (chopped)
0.5 lime
0.25 cup canned black beans (rinsed and drained)
0.25 cup frozen corn (thawed)
1 tablespoon red onion (finely diced)

Instructions

Pat the salmon fillet dry with paper towels. Season both sides with 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, and a pinch of salt and black pepper.
Heat 1 teaspoon olive oil in a small non-stick skillet over medium-high heat. Once hot, add the salmon and sear for 3-4 minutes per side, or until cooked through and easily flakes with a fork. Flake the salmon into bite-sized pieces.
While salmon cooks, prepare the cilantro-lime rice. In a small bowl, combine 1/2 cup cooked white rice with 1/2 tablespoon chopped fresh cilantro and a squeeze of lime juice from 0.25 lime. Stir to combine.
For the black bean corn salad, combine 1/4 cup rinsed and drained canned black beans, 1/4 cup thawed frozen corn, 1 tablespoon finely diced red onion, and the juice from the remaining 0.25 lime in a separate small bowl. Stir to combine.
Warm the 2 corn tortillas according to package instructions (microwave or skillet).
Assemble the tacos: Divide the flaked salmon among the tortillas. Top with the black bean corn salad. Serve immediately with the cilantro-lime rice on the side.

Notes

Leftovers are best enjoyed immediately as tacos, or can be stored separately for up to 1 day.

Nutrition (per serving)

Calories: 828
Protein: 37.2 g
Carbohydrates: 123.2 g
Fat: 20.3 g
Fiber: 7.1 g
Sodium: 916 mg
Saturated Fat: 3.2 g
Sugar: 5.6 g
Cholesterol: 65 mg