California Salmon Tacos | Torrance Memorial

Published on December 28, 2021

California Salmon Tacos

Rich in high-quality protein and omega-3 fatty acids, this recipe is a must-try.

salmon fish tacos

Salmon is a nutritional powerhouse that provides several impressive health benefits. It is rich in high-quality protein, and in omega-3 fatty acids including EPA and DHA. These fatty acids are essential because the body cannot produce them, therefore we must include them regularly in our diet. It is an excellent source of multiple B-vitamins and Vit A. It is one of the few natural food sources of vitamin D (wild salmon is a particularly good source). Also, it is rich in several minerals including magnesium, potassium, phosphorus, zinc, and selenium. Additionally, canned salmon contains lots of calcium (due to the edible bones). Consuming at least two servings per week can help you meet your nutrient needs and reduce the risk of several diseases.

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 4

Ingredients:

For salmon

  • 1 lb salmon
  • 1 teaspoon ground cumin
  • 2 tbsp. extra-virgin olive oil
  • Salt and pepper to taste
  • 8 small corn tortillas, warmed
  • 1 cup shredded cabbage

For Pico de Gallo

  • 2 medium ripe tomatoes, finely diced
  • 1/2 small white onion, peeled and finely diced
  • 1/2 medium jalapeno, seeded and minced, optional
  • 1/2 cup fresh cilantro, chopped
  • Zest and juice of 1 medium lime
  • 1 medium lime in wedges
  • Salt and pepper to taste
  • Optional topping: sour cream and avocado

Instructions:

  1. Pat salmon dry, if necessary, then evenly season all sides of the filets with salt, pepper, and ground cumin.
  2. In a large skillet over medium heat, heat oil. When oil is hot but not smoking, add salmon. Cook until deeply golden, about 5 to 6 minutes, then flip and cook for another 2 to 3 minutes, until salmon is opaque.
  3. Let rest and cool slightly, then flake into large pieces.
  4. Pico de Gallo: In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper. Cover and refrigerate until ready to serve.
  5. Assemble tacos: To build each taco, spoon salmon onto 2 stacked tortillas. Top with Pico de Gallo, shredded cabbage, cilantro. Serve with lime wedges for squeezing.

Nutrition Facts per serving: 2 tacos with 2 corn tortillas| Calories: 440 kcals | Carbohydrates: 30 g | Fiber: 3.5 g | Protein: 28 g |sodium: 295 g | Polyunsaturated Fat 6.2g grams| Monounsaturated Fat 6.7g grams| | Fiber: 3.5 g |


Recipe Courtesy of Sonia Villasenor, RDN

Sonia has over 26 years of experience in the clinical setting. Specializes in oncology patients; her passion is helping cancer patients meet their individualized increased nutritional needs. Sonia is bilingual, she speaks both English and Spanish.