Fast, delicious, healthy. You in? Salmon might not be your typical taco filling, but these salmon tacos topped with black bean corn salsa, and lots of delicious toppings will surprise your taste buds, in addition to adding healthy omega 3 fatty acids to your diet. Choose wild pink canned salmon, it’s got a milder flavor. And don’t forget the squeeze of fresh lime – it adds a summery freshness (so does a Corona Light!) Use any leftover salmon filling and salsa for a quick wrap/burrito the next day.
These speedy salmon tacos topped with black bean corn salsa, and lots of delicious toppings will surprise your taste buds, in addition to adding healthy omega 3 fatty acids to your diet. Choose wild pink canned salmon, it's got a milder flavor. And don't forget the squeeze of fresh lime - it adds a summery freshness.
| Servings |
| 4 servings (2 tacos per serving) |
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These speedy salmon tacos topped with black bean corn salsa, and lots of delicious toppings will surprise your taste buds, in addition to adding healthy omega 3 fatty acids to your diet. Choose wild pink canned salmon, it's got a milder flavor. And don't forget the squeeze of fresh lime - it adds a summery freshness.
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Ingredients
Salmon Filling
- 1 tablespoon olive oil or vegetable oil
- 1 medium Yellow onion chopped
- 1 small Yellow pepper (or any color) chopped
- 2 5-ounce cans Wild Alaskan pink salmon drained and separated into small chunks
- 3 tablespoons Water
- 1 4.5 ounce can Green chiles mild
- 1 teaspoon Cumin or as much as you like
- 1/8 teaspoon Chili powder
- Black pepper to taste
Black Bean Salsa
- 15.5 ounce can Low sodium black beans rinsed and drained
- 1 cup Frozen corn thawed
- 1 cup Fresh salsa
Toppings
- 1 cup Cheese, reduced fat shredded (Light Mexican blend works well)
- 1 Avocado peeled and diced
- 1 cup Purple cabbage shredded
- 1 cup Lowfat plain yogurt
- Lime wedges
- 8 Corn tortillas or whole grain corn taco shells
Servings: servings (2 tacos per serving)
Instructions
- Combine beans, corn, and salsa in a bowl and set aside.
- In a medium-sized pan, saute onion and pepper in olive oil over medium heat until softened, about 5 minutes. Drain the salmon and add it to the onion/pepper mixture.
- Turn the heat to low and add the spices, green chile, and water. Cook over low heat until heated through, about 3 minutes.
- To assemble the tacos, put 1/4 cup of salmon filling on a tortilla and top with 1/4 cup salsa, and 1 tablespoon each cheese, avocado, cabbage, and yogurt.
- Finish with a squeeze of lime and serve.
Recipe Notes
Nutrition Facts per serving
CALORIES: 494
PROTEIN: 37g
FAT: 18g fat (3.5g saturated, 1,044mg omega 3 fatty acids)
CARBOHYDRATE: 49g
SODIUM: 710mg
CALCIUM:487mg (49% DV)
CHOLESTEROL: 86mg
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