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 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 699kcal
Author Bon Appeteach
Ingredients
4Salmon Filets.
1/4cupMayo
1-2Tbsp.Hot Sauce
1tbsp.Taco Seasoning
4cupsShredded Cabbage
1cupPico De Gallo
1Avocadosliced
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.