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Send a Meal Blog

Monday, June 27 2022

Ingredients
For the salmon:
1 teaspoon garlic salt
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 pound fresh wild-caught salmon
1 tablespoon extra virgin olive oil or avocado oil
For the avocado crema:
1 large avocado
2 teaspoons lemon or lime juice
1/2 cup plain Greek yogurt or mayo
1 teaspoon hot sauce
2 tablespoons extra virgin olive oil or avocado oil
2 tablespoons water
3/4 teaspoon garlic salt
sea salt and ground pepper to taste as needed
For serving:
6 corn tortillas or other favorite tortilla/wrap
1 bag of slaw mix
fresh cilantro, salsa and any other favorite taco toppings

Instructions

Mix all seasonings for the salmon in a small bowl. Feel free to just use about 5 teaspoons of taco seasoning, if preferred. Pat salmon dry and then rub evenly with seasoning mix (don't forget to rub down the sides of the salmon). You will probably not need to use all of the seasoning mix. 

In a nonstick pan, add oil and heat to medium-high. When pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. You can check the middle of the salmon with a fork to make sure it is heated and beginning to flake. (This timing is usually perfect for me - you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.)* Set aside.
While salmon is cooking, combine all Avocado Crema ingredients in a blender and blend until smooth.

Heat tortillas in a skillet over the stovetop or according to package instructions in the microwave and until hot on both sides. Top tortillas with slaw/salad mix and fresh cilantro. Remove skin from salmon and use your fingers to pull chunks of salmon to divide it among the tortillas and top with Avocado Crema or guacamole and/or any other favorite taco topping. Enjoy... I know you will! One of my personal favorite recipes on the blog!

Notes
Nutritional information is calculated with seared salmon and tortilla only, additional toppings and Avocado Crema are not included.
The recipe for Avocado Crema will make more than enough for these tacos. I love having extras for egg wraps, omelets, salad dressing and sandwich spread. If you prefer not having leftover sauce, consider cutting ingredients in half for the tacos.

For the "drizzle look" of the Avocado Crema on tacos, cut off the very end of one corner of a plastic baggie (a very small cut). Load the baggie with a couple of spoonfuls of Crema and then squirt Crema out of the cut as you move back and forth across the tacos.
If your salmon fillets are extra thick, you may want to cook them for 1-2 more minutes.

Nutrition
Serving: 1taco | Calories: 136kcal | Carbohydrates: 8g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 53mg | Sodium: 160mg | Potassium: 11mg | Fiber: 2g | Sugar: 1g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.4mg

Posted by: AT 10:11 am   |  Permalink   |  Email
Thursday, June 23 2022

Ingredients
2 c. cooked chicken
3 c. spaghetti, uncooked and broken into two-inch pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced green pepper
1/4 c. finely diced onion
1 jar (4-ounce) diced pimentos, drained
2 c. reserved chicken broth from pot
1 tsp. Lawry's Seasoned Salt
1/8 tsp. (to 1/4 teaspoon) cayenne pepper
Salt and pepper, to taste
1 c. additional grated sharp cheddar cheese

Directions
Cook 1 cut up fryer and pick out the meat to make two cups.  Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Posted by: AT 10:05 am   |  Permalink   |  Email
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