Grilled Salmon Soft Tacos

In this recipe we take the freshest, local fish at market and turn it into something divine!

Grilled Salmon Soft Taco with Fresh Toppings & Lime

Prep Time: 15 mins

Cook Time: 10 minutes

Ingredients

Fish
1 Large Piece Boneless Skinless Salmon
1-2 Tbsp. Liquid Coconut Oil

Spice Blend
2 Tblsp. Harissa Powder
1 Tblsp. Dehydrated Tomato Powder
1 Tsp. Kosher Salt
1 Tsp. Ground Coriander (toasted)
1/2 Tsp. Chili Powder

 
Shells
1/2 Cup Coconut Flour
2 Tbsp. Whole Psyllium Husk
1/4 Tsp. Kosher Salt
1 Cup Water
See Coconut Flat Bread Recipe

 
Mango Salsa
2 Manilla Mangoes
1 Lrg. Avocado
1/4 Red Onion
2 Tbsp. Cilantro
1-2 Limes Juiced
1/4 Tsp. Kosher Salt
1/4 Tsp. Sugar

 
Chipotle Lime Creme
6 Tbsp. Mayo
1/2 Tsp. Chipotle Powder
4 Tbsp. Fresh Lime Juice

Tacos
1/4 Small Head of Cabbage or Lettuce (sliced thin)
1/4 Cup Crumbled Queso Fresco
Keena’s Kitchen Pickled Peppers

Instructions

Mix the salsa ingredients in a bowl and place it in the fridge while preparing the rest of your ingredients. Mix the creme ingredients in a small bowl, cover and refrigerate. Slice cabbage and or lettuce, cover and refrigerate.

To make the fish, preheat your grill pan to 375 degrees. In a small bowl, mix the spice blend together. With kitchen shears, cut fish in large 1”-1.5” cubes and place in a bowl. Rub all sides of the fish with 1 Tbsp. liquid coconut oil. Fish should be glistening and look wet. Add a bit more coconut oil if needed.

Sprinkle spice mixture over the fish and toss the bowl to make sure all sides of the fish get a generous amount of the spice mixture. Let stand for 3-5 minutes to knock the chill off of the fish and let the flavors meld. Place fish in the grill pan and sear on the largest two sides for 2-3 minutes each until just done through. Remove fish from the pan and place on a serving plater with fresh sliced limes, cabbage and or lettuce. Warm coconut flatbread in a separate griddle pan.

To assemble the tacos, place cabbage or lettuce—and then 1/2 cup of grilled fish pieces—on the warm bread. Top with fresh salsa, lime creme, additional spice blend; and serve hot with pickled peppers on the side.

Enjoy these low calorie, fuel boosting soft tacos with a small glass of fresh vegetable juice for a quick fire lunch!