One-pan Salmon Tacos with Braised Greens
PREP 10 MIN•COOK 10 MIN
DF
EF
GF
NS
NF
Number of servings
2
2 corn tortillas, small (25g ea) (or wheat)
250g salmon fillets skinless
salt & pepper, to taste
1⁄3 avocado (medium, 240g)
1 lime half juiced & half cut in wedges
1 garlic clove finely chopped
1⁄4 bunch of kale (400g bunch) stalks removed & roughly chopped
3⁄4 cup (30g) baby spinach leaves
1⁄3 cup (30g) red cabbage shredded
2 sprigs of fresh coriander leaves picked
Preheat oven to lowest setting. Place tortillas on a baking tray and into the oven to warm. Alternatively, warm them over a gas hob for a few seconds both sides just before serving.
Heat a non-stick frypan over medium-high heat. Season salmon fillets on both sides with salt and pepper and add to the hot pan. Sear for 3-4 minutes or until it easily releases from the pan, flip over, turn heat to very low, and cook for another 3 minutes. Remove salmon from the pan and set aside.
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.
Using the same hot pan over low heat, add garlic, greens and cabbage and cook for 2-3 minutes or until slightly wilted. Move to one side of the pan.
Lightly shred the salmon with two forks and return to pan to heat through.
Divide salmon and vegetable mixture between warmed tortillas. Top with avocado, coriander 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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