Spicy Salmon Tacos with Avocado and Tomato

Spicy Salmon Tacos with Avocado and Tomato

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 6


6 fillet (100g) Atlantic salmon, wild (halved)
1 avocado(s) Avocado (diced)
1 tsp Cayenne pepper
1/4 cup Cilantro (coriander) (chopped)
1 clove(s) Garlic (crushed)
2 tbsp Lemon juice
2 1/2 tbsp Olive oil
2 small Tomato (diced)
1/3 cup Sour cream, light
1 onion(s) Sweet onion (cut into wedges)
12 medium shell(s) Taco shell


Combine, tomato, avocado, 2 tablespoons coriander and half the lemon juice in a bowl. Season with salt and pepper. Cover. Set aside.

Combine chilli powder, garlic, 2 tablespoons oil, remaining coriander and remaining lemon juice in a shallow ceramic dish. Add fish. Turn to coat.

Preheat oven to 180°C. Line a large baking tray with baking paper. Warm taco shells according to packet directions.

Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook onion for 4 to 6 minutes or until softened. Remove to a bowl. Cover to keep warm. Cook fish, in batches, for 2 to 3 minutes each side or until cooked through. Divide onion and fish between taco shells. Top with sour cream and avocado mixture.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 417  
Calories from fat 217  
Calories from saturated fat 46  
Total Fat 24.1  g
Saturated Fat 5.1  g
Trans Fat 0.0  g
Polyunsaturated Fat 5.8  g
Monounsaturated Fat 11.7  g
Cholesterol 60  mg
Sodium 164  mg
Potassium 897  mg
Total Carbohydrate 26.4  g
Dietary Fiber 4.4  g
Sugars 4.3  g
Protein 23.7  g

Dietary servings

Per Portion

Grain 0.7
Meat 1.1
Milk Alternative 0.3
Vegetables 1.4

Energy sources

Pygal 25% 442.633072566 133.541390181 52% 372.900851331 282.46236098 23% 322.544357904 128.675708135 25% 52% 23% Carbohydrates Fat Protein
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