Spicy Lime Salmon Tacos
Flaky pan-seared salmon seasoned with chili and cumin, served in warm corn tortillas with a refreshing black bean and corn salsa.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 6
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $3.88/serving
Dietary
- Gluten-Free
- Nut-Free
- Low-Sugar
- Low-Sodium
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- quick
- spicy
- tangy
- healthy
- fresh
- smoky
Ingredients
- 1.5 pound salmon fillets
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup canned black beans (rinsed and drained)
- 0.5 cup canned corn (drained)
- 2 tablespoon fresh cilantro (chopped)
- 1 tablespoon lime juice
- 12 corn tortillas
- 0.5 cup sour cream
- 0.25 cup salsa
Instructions
- Pat salmon fillets dry with paper towels. In a small bowl, combine chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Rub the spice mixture generously over both sides of the salmon.
- Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, add salmon fillets, skin-side down if applicable. Cook for 4-5 minutes per side, until salmon is flaky and cooked through.
- While salmon cooks, prepare the black bean and corn salsa: In a medium bowl, combine canned black beans, canned corn, chopped fresh cilantro, and lime juice. Stir well.
- Warm corn tortillas according to package directions (microwave or directly over a gas flame for a few seconds per side).
- Flake the cooked salmon into pieces. Assemble tacos by filling warm tortillas with salmon, black bean and corn salsa. Top with sour cream and salsa, if desired.
Nutrition (per serving)
- Calories: 395
- Protein: 26.9 g
- Carbohydrates: 31.2 g
- Fat: 17.6 g
- Fiber: 1.3 g
- Sodium: 418 mg
- Saturated Fat: 2.8 g
- Sugar: 1 g
- Cholesterol: 65 mg