Deconstructed Salmon Fish Taco Bowls

Deconstructed Salmon Fish Taco Bowls

Deconstructed Salmon Fish Taco Bowls:

This recipe has been a favorite of mine for a while, so I thought I’d finally share it with all of you. It’s really easy and a great taco night meal that’s low carb, keto friendly, and whole 30 approved.

Any fish will work for this dish, but I really enjoy a good wild caught salmon fillet. It bakes up nicely, stays moist, and I love it with the shredded cabbage and all my favorite taco fixings.

Find the full recipe below and read on for a few tips and tricks too.

Deconstructed Salmon Fish Taco Bowls

“School” Supplies:

  • Baking Sheet
  • Knife & Cutting Board
  • Mixing Bowl

“Class” Notes:

For a quick weeknight dinner, I often roast my salmon fillets in the oven. You also can’t go wrong with tossing these onto the grill too.

To keep the salmon moist and flavorful, I start by combining a little mayo and my favorite hot sauce (typically sriracha or cholula) to create a thin glaze to cover the top of the fish.

I usually mix up a bit of my own favorite taco seasoning spices to sprinkle over the top. I bake at 375 F for about 20 minutes.

Deconstructed Salmon Fish Taco Bowls

While the salmon is baking or grilling, I prepare the rest of the taco fixings. I find I prefer shredded cabbage over shredded lettuce for fish tacos. You can easily find already pre shredded bags of cabbage or shred your own as well.

In addition to the cabbage, I love fresh salsa, especially this easy to make homemade pico de gallo. Finish it off with a bit of sliced avocado or guacamole to toss on top.

You can serve these with your favorite store bought low carb tortillas or try my Keto Tortilla Recipe too. Add a dollop of sour cream and a bit of cilantro and you’re good to go!

Deconstructed Salmon Fish Taco BowlsBon Appeteach,

-L

Deconstructed Salmon Fish Taco Bowls

Print Recipe
Serves: 4 Cooking Time: 30 min

Ingredients

  • 16 oz Salmon
  • 1/4 cup Mayo
  • 1-2 Tbsp. Hot Sauce (I used sriracha)
  • 1 tbsp. Taco Seasoning
  • 4 cups Shredded Cabbage
  • 1 cup Pico De Gallo
  • 1 Avocado, sliced
  • Sour Cream & Cilantro for Garnish

Instructions

1

Preheat the oven or grill (set for indirect heat) to 375 F.

2

Divide the salmon into 4, 4 oz. fillets and place on a greased baking sheet.

3

In a mixing bowl, combine the mayo and the hot sauce. Use a spoon or pastry brush to lightly coat the tops of the fillets. Sprinkle taco seasoning over the top of each fillet. Bake for 20-25 minutes.

4

While the salmon is baking, prepare the shredded cabbage, pico de gallo, and slice the avocado. Assemble into bowls.

5

Place the salmon fillet over the top of the taco fixings in each bowl and garnish with cilantro and sour cream.

 

 

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