We love salmon tacos, like, we have them once per week usually; it’s one of those meals we never get tired of! Maybe it’s the fresh coleslaw or creamy guacamole? The only part of the tacos we flip back and forth on is whether we eat them with our homemade corn tortillas or whether we go the gluten-free option and eat them with collard greens. Sometimes it just depends on whether we want the carbs or not.
Lately, it’s been the collard route. Have you used collards as a wrap vehicle? We love them! They have a great crunch to them and while they fill you up (hello, fibre!) they don’t leave you feeling heavy and sluggish. They are high in protein and low in carbs and really pack a flavour-punch.
Making the ginger-coleslaw is probably the longest part of the process, but it’s also the tastiest part (seriously, Jonty’s coleslaw is the best!). If you have a food processor, that might speed things up, but we like the hand-cut version. Green cabbage, onion, carrot, red chillies and fresh ginger are sliced as thinly as possible (makes for excellent knife-skills practice!) and then get tossed with olive oil, white wine vinegar and a touch of sugar to taste.
While you’re making the slaw, crank the oven up to 425°F, spray oil onto both sides of a large salmon filet, and bake on a tray, skin-side down, for about 25 minutes, or until the fish just starts to flake. The fish can hang out until you’re done prepping the rest of the meal.
If you’re prepping as a couple, this is one of those great “multi-tasking around the house” kind of meals. Jonty makes the coleslaw and cooks the fish, I prep the collard leaves (just wash the leaves, snap off the stems – but keep the stems in the freezer to add to your green smoothies), do a few loads of laundry and start on dishes. In about 45 minutes, we’re ready for dinner and a few of the more mundane household chores are done. Teamwork! 🙂
So whether you enjoy Fish Friday or Taco Tuesday, give these healthy and easy tacos a try!
- Serves: 7 - 8 tacos
- Serving size: 1 wrap
- Calories: 236
- Fat: 14.9
- Saturated fat: 2.9
- Carbohydrates: 10.8
- Sugar: 4.1
- Sodium: 138.3
- Fiber: 3.6
- Protein: 16
- Cholesterol: 37.8
- 500 - 600 g salmon filet
- 8 large collard greens, washed with the woody stem removed
- ½ medium green cabbage, very thinly sliced
- 3 medium carrots, sliced into matchsticks
- 1 medium yellow onion, thinly sliced
- 4-inch piece fresh ginger, peeled and sliced into matchsticks
- 3 - 4 thai chili peppers, optional
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 2 tsp sugar
- 1 avocado, pitted
- ½ lime, juiced
- ¼ cup cilantro, chopped
- Pre-heat the oven to 425F. Lightly mist the skin of the salmon filet with oil and place, skin-side down, on a baking tray. Bake the salmon for 20 to 25 minutes, or until the fish just starts to flake.
- Prepare the collard leaves by washing them and snapping off the thick stem at the bottom.
- To make the Ginger Slaw, combine the shredded cabbage, carrot, onion, ginger and chilis. Add the olive oil and white wine vinegar, and taste. If necessary, add a bit of sugar.
- To make the guacamole, mash together the guacamole, lime juice and cilantro. Stir to combine.
- To assemble the tacos, layer the ginger slaw, salmon and guacamole on top of a collard leaf. Wrap it up and eat!