Spicy Salmon Tacos with Avocado and Tomato

11 30 407
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Spicy Salmon Tacos with Avocado and Tomato
Health Rating


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 407
Calories from fat 216
Calories from saturated fat 45
Total Fat 24.0 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.8 g
Monounsaturated Fat 11.7 g
Cholesterol 60 mg
Sodium 164 mg
Potassium 895 mg
Total Carbohydrate 26.3 g
Dietary Fiber 4.4 g
Sugars 4.3 g
Protein 23.6 g

Dietary servings

Per Portion

Grain 0.7
Meat 1.1
Milk Alternative 0.3
Vegetables 1.4

Energy sources