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–+ servings

Mediterranean Salmon Tacos

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Course: Lunch, Main Course
Keyword: dairy free, gluten free, grain free, high protein, low carb, paleo, soy free
Servings: 2

Ingredients

salmon:

  • 1/2 lemon, juiced
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • fresh cracked black pepper
  • 2 6-8 oz fillets wild salmon, skin removed

salad:

  • 1/2 english cucumber, small dice
  • 1/2 large beefsteak tomato or 2 roma tomatoes, small dice
  • 1/4 cup pitted green or kalamata olives, roughly chopped
  • 1/4 cup chopped parsley
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • sea salt and fresh cracked black pepper
  • almond or cassava torillas
  • store bought garlic sauce or hummus

Instructions

  • Preheat the oven to 400F and line a sheet tray with parchment paper.
  • Mix all the marinade ingredients in a small bowl.
  • Add the salmon to the prepared sheet tray and spoon the marinade on top and flip over and coat the other side as well. Bake for 7-10 minutes until the middle is cooked. Use two forks to gently pull the salmon apart into bite sized pieces and toss together with the sauce on the parchment paper.
  • Mix all the salad ingredients together and taste to adjust seasoning.
  • Heat the tortillas on the stove top over open fire. Top the tortilla with garlic spread, then the salad and then the salmon. Enjoy!