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Deconstructed Salmon Fish Taco Bowls
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Deconstructed Salmon Taco Bowls

Make this keto friendly, fish taco bowl recipe using delicious seasoned and roasted salmon for an easy weeknight meal.
Course Main Dishes
Cuisine Mexican
Keyword Deconstructed Salmon Fish Taco Bowls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 699kcal
Author Bon Appeteach

Ingredients

  • 4 Salmon Filets.
  • 1/4 cup Mayo
  • 1-2 Tbsp. Hot Sauce
  • 1 tbsp. Taco Seasoning
  • 4 cups Shredded Cabbage
  • 1 cup Pico De Gallo
  • 1 Avocado sliced
  • Sour Cream & Cilantro for Garnish

Instructions

  • Preheat the oven or grill (set for indirect heat) to 375 F.
  • Divide the salmon into 4, 4 oz. fillets and place on a greased baking sheet.
  • 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.
  • While the salmon is baking, prepare the shredded cabbage, pico de gallo, and slice the avocado. Assemble into bowls.
  • Place the salmon fillet over the top of the taco fixings in each bowl and garnish with cilantro and sour cream.

Notes

Worried about the fishy smell in your salmon? Try roasting it at a low temperature for longer (250 F) until it hits 145 F.

Nutrition

Serving: 1g | Calories: 699kcal | Carbohydrates: 16g | Protein: 54g | Fat: 47g | Saturated Fat: 8g | Polyunsaturated Fat: 34g | Cholesterol: 151mg | Sodium: 711mg | Fiber: 7g | Sugar: 6g