Hot Honey Salmon Tacos with Bell Pepper Slaw
This Hot Honey Salmon Tacos with Bell Pepper Slaw
Equipment
Ingredients
Salmon
- 2 pieces salmon equivalent to 2 servings
- 1 tablespoon hot honey you can also use regular honey with a pinch of red pepper flakes adjust to your spice preference
- 2 teaspoons olive oil
- 2 cloves garlic - minced or pressed
- ½ teaspoon dijon mustard
- 1 teaspoon salt
- pinch black pepper
- ½ teaspoon cumin
- ½ teaspoon chili powder
Avocado Crema*
- 1 avocado
- ¼ cup greek yogurt
- 2 cloves garlic
- juice from 1 lime
- 1 teaspoon salt
- pinch black pepper
- ½ cup cilantro
Bell Pepper Slaw
- 3 cups shaved/ finely sliced bell pepper
- 2 tablespoons avocado crema (from the step above)
Other ingredients
- 6 corn taco shells
- sliced jalapeno for topping optional, if you want more spice
Instructions
- Preheat oven to 400 degrees.
- Mix together hot honey, olive oil, mustard and garlic. Brush over salmon pieces. Mix together salt, pepper, cumin and chili powder. Coat salmon in the spice mixture. Let the salmon marinate while the oven preheats. Then bake salmon for 7-10 minutes until cooked through. I like to use a meat thermometer and cook it to 135 degrees.
- Add all crema ingredients to a food processor and blend until smooth.
- Add bell peppers to a large bowl and mix together with 2 tablespoon of crema.
- Warm taco shells in microwave or on the gas stove for 90 seconds each side.
- Top taco shells with about 2 tablespoons of crema each. Then top off each taco with an even amount of salmon and slaw. Top with jalapenos if using. Dig in.
Notes
*You will have some crema left over. I like to serve my extra with eggs the next day.
Nutrition
Calories: 629kcalCarbohydrates: 48gProtein: 42gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 95mgSodium: 2560mgPotassium: 1601mgFiber: 10gSugar: 16gVitamin A: 2030IUVitamin C: 168mgCalcium: 129mgIron: 3mg
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