NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

2 small Corn tortillas

1 tbsp Avocado

2 tbsp Nonfat Greek yogurt

0 tsp Avocado oil

0.5 cup Red cabbage

1 tbsp Fresh lime juice

0.25 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 3

  Place the salmon in the hot skillet and sear for 4 to 5 minutes per side until the exterior is golden and the center is opaque.

• 4

  While the salmon cooks, mash the avocado in a small bowl with the Greek yogurt and half of the lime juice until the texture is smooth and velvety.

• 5

  In a separate bowl, toss the shredded red cabbage with the remaining lime juice and chopped cilantro for a bright, crunchy slaw.

• 6

  Warm the corn tortillas in a dry pan for 30 seconds per side until soft and pliable.

• 7

  Flake the cooked salmon into large pieces and divide them among the tortillas, then top with the cabbage slaw and a dollop of avocado crema.