The perfect recipe for the next Taco Tuesday!
2 teaspoons lime juice
1⁄2 teaspoon ground cumin
4 ounce wild caught salmon Olive oil
2 big lettuce leaves
1 tablespoon plain nonfat greek yogurt 1⁄2 teaspoon red wine vinegar
1 tablespoon chopped fresh cilantro
1⁄2 cup shredded red cabbage
1⁄2 cup mashed avocado
2 tablespoons plain nonfat Greek yogurt 1 teaspoon lime juice
Pinch of cayenne for heat
Massage the lime juice and cumin into the salmon so that the fish is evenly coated. Cover with plastic wrap and refrigerate for 10-15 minutes.
While waiting for the salmon, combine the yogurt, red wine vinegar, and cilantro in a small bowl. Add the red cabbage and toss.
In another small bowl, mix the avocado crema ingredients.
Coat a skillet with olive oil and heat over medium-high heat. Add the salmon and sear for 4 to 5 minutes on each side. When done, cut into chunks and place in the lettuce cups. Top with Slaw and Avocado Crema.