Candied Jalapeno Salmon Tacos with Strawberry Avocado Salsa
Are you ready for a fast, simple, healthy meal that will have your taste buds dancing for joy? Try these candied jalapeno salmon tacos with strawberry avocado salsa. It's fresh, healthy, dairy-free, gluten-free and really delicious!
Ingredients
- 1 lb fresh salmon (skin on, preferably)
- 1/2 Tbsp olive oil
- 1/3 cup sliced candied jalapenos (reduce to 1/4 if you prefer it less spicy)
- dash of salt and pepper
- 1/2 cup quartered cherry tomatoes
- 1/2 cup diced onions (red, preferably)
- 1 cup sliced strawberries
- 1 large avocado, diced
- 1/2 tsp lemon juice (fresh, preferably)
- 1/8 tsp sea salt
- 1 Tbsp diced candied jalapenos (dice them into really small pieces)
- dash of pepper and garlic powder
- chopped cilantro and lime for garnishing
Instructions
- Preheat the oven to 425 degrees F
- Coat the bottom of a cast iron or other pan lightly with olive oil; place the salmon skin side down and drizzle the 1/2 Tbsp of olive oil atop the salmon, add a dash of salt and pepper, then top with the sliced candied jalapenos; roast at 425 for 10-13 minutes or until done (time required will depend on how thick your salmon is plus your oven)
- While the salmon is cooking, make the fresh salsa
- When the salmon is done, put the baked salmon and jalapenos (minus the skin) in a bowl and mix until the salmon is flaked into pieces and the jalapenos are evenly mixed
- Heat soft corn tortillas or crispy corn taco shells per the package's instructions; then fill with the shrimp and top with the salsa; garnish with chopped cilantro and lime. Enjoy!
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
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