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Generating an image for this exact recipe… Salmon tacos with cabbage and avocado

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Recipe details

Salmon tacos with cabbage and avocado

Name: Salmon tacos with cabbage and avocado
Total time: 35 min
Yield: 1
Cuisine: Mexican
Ingredients: 100 g salmon atlantic salmon fillet iced; 50 g small corn tortillas; 70 g shredded red cabbage; 70 g avocado, sliced; 30 g plain Greek yogurt; 15 ml lime juice; 5 ml olive oil; 2 g chili powder; 1 g ground cumin; 1.5 g salt

EN RU

Warm corn tacos filled with roasted salmon, crunchy red cabbage, avocado, and a cool lime-yogurt sauce. A dinner idea with ingredients and cooking steps in one place.

≈ 175 kcal/100 g · ≈ 306 kcal/serving

35 minMediumMexican

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

salmon atlantic salmon fillet iced100 g
small corn tortillas50 g
shredded red cabbage70 g
avocado, sliced70 g
plain Greek yogurt30 g
lime juice15 ml
olive oil5 ml
chili powder2 g
ground cumin1 g
salt1.5 g

Cookware and utensils

nonstick skillet
baking sheet
parchment paper
cutting board
chef's knife
fish spatula

Directions

01
Preheat the oven to 425°F / 220°C.
Products
No products at this step
Action
preheat
Time
8 min
Temperature
425°F / 220°C
02
Place the salmon on a parchment-lined baking sheet.
Products
salmon atlantic salmon fillet iced — 100 g
Action
place
Time
1 min
Temperature
room temperature
03
Brush the salmon with olive oil.
Products
olive oil — 5 ml; salmon atlantic salmon fillet iced — 100 g
Action
brush
Time
1 min
Temperature
room temperature
04
Sprinkle the salmon with chili powder, cumin, and salt.
Products
chili powder — 2 g; ground cumin — 1 g; salt — 1.5 g; salmon atlantic salmon fillet iced — 100 g
Action
season
Time
1 min
Temperature
room temperature
05
Roast the salmon until it flakes easily.
Products
salmon atlantic salmon fillet iced — 100 g
Action
roast
Time
10 min
Temperature
425°F / 220°C; 145°F / 63°C internal
06
Stir the Greek yogurt and lime juice in a small bowl.
Products
plain Greek yogurt — 30 g; lime juice — 15 ml
Action
stir
Time
2 min
Temperature
room temperature
07
Warm the tortillas in a dry skillet until pliable.
Products
small corn tortillas — 50 g
Action
warm
Time
3 min
Temperature
medium heat
08
Fill the tortillas with cabbage, salmon, avocado, and lime-yogurt sauce.
Products
small corn tortillas — 50 g; shredded red cabbage — 70 g; salmon atlantic salmon fillet iced — 100 g; avocado, sliced — 70 g; plain Greek yogurt — 30 g; lime juice — 15 ml
Action
fill
Time
4 min
Temperature
warm

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This recipe was generated and saved by Kitchen Fridge.

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