Skillet Salmon Tacos with Braised Greens
PREP 10 MIN•COOK 10 MIN
DF
EF
GF
NS
NF
Number of servings
2
2 small (1 oz ea) corn tortillas (or wheat)
250g salmon fillets skinless
salt & pepper, to taste
1⁄3 avocado (medium, 8.5 oz)
1 lime half juiced & half cut in wedges
1 garlic clove finely chopped
1⁄4 bunch of kale (14 oz bunch) stalks removed & roughly chopped
3⁄4 cup (30g) baby spinach leaves
1⁄3 cup (30g) red cabbage shredded
2 sprigs of fresh cilantro leaves picked
Preheat oven to lowest setting. Place tortillas on a baking sheet and into the oven to warm. Alternatively, warm them over a gas cooktop for a few seconds both sides just before serving.
Heat a non-stick skillet over medium-high heat. Season salmon fillets on both sides with salt and pepper and add to the hot skillet. Sear for 3-4 minutes or until it easily releases from the skillet, flip over, turn heat to very low, and cook for another 3 minutes. Remove salmon from the skillet and set aside.
Using the same hot skillet over low heat, add garlic, greens and cabbage and cook for 2-3 minutes or until slightly wilted. Move to one side of the skillet.
Whilst salmon is cooking, mash avocado with lime juice and season with salt and pepper. Mix until very smooth (or to your liking). Set aside.
Lightly shred the salmon with two forks and return to the skillet to heat through.
Divide salmon and vegetable mixture between warmed tortillas. Top with avocado, cilantro and a squeeze of lime to serve.
Energy (kJ)
1774 kJ / 424 cals
Protein
30.6 g
Fat
24.6 g
Sat. Fat
5 g
Carbs
17.6 g
Sugar
3 g
Fiber
4.7 g
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