Are you sick of summer yet? Yeah, didn't think so. Motivation to cook is admittedly harder to come by when the weather is extra-hot, but the good thing about summer food is that most of it can be made without an oven.
One of the things that I'm more and more conscious of is the amount of time I spend looking for recipes or combinations that I want to meal prep for the upcoming week (especially during the summer). In fact, a recent study shows, people spend an average of 2 hours and 13 minutes every day thinking about hunger and meal choices, which adds up to 34 days each year. WHAT?! Crazy right? On top of that, I commute for about 100 miles per day, Mon-Fri, which calculates out to 637 hours, or 27 days, in my car. That's 61 days of my life that are limiting my productivity.... and lets not talk about sleep! OK, rant over.
This week, I made salmon tacos with roasted corn and beets, however since I'm not a fan of beets, I left them out.
Salmon Tacos With Beets and Corn
This recipe calls for steamed beets. You can steam them yourself or buy them pre-steamed in the refrigerated section at the supermarket. Start getting recipes like this emailed to you each week by clicking here
Servings 1
Cooking Time: 20 min
NUTRITION FACTS
537 calories, 19 g fat (3 g saturated), 59 g carbs,12 g fiber, 32 g protein
Ingredients:
1 salmon fillet (about 3 oz), skin removed, cut into 9 bite-sized pieces
¼ teaspoon cumin, plus more for yogurt sauce
1 sprinkle paprika
salt
pepper
1 teaspoon canola oil
¼://www.melissas.com/Organic-Baby-Beets-Peeled-Steamed-p/1448.htm" target="_blank" rel="nofollow noopener">steamed beets, cut into rough ½-inch pieces
¼ cup fresh corn kernels (from about ½ small ear)
1 tablespoon fresh mint, torn
3 small corn tortillas
Directions:
Season salmon with cumin, paprika, salt, and pepper.
In a large skillet over medium-high heat, heat 1 teaspoon oil.
Add salmon and cook, turning occasionally, until lightly browned on all sides, about 4 minutes.
Remove from skillet and set aside.
In a bowl, stir together yogurt, dill, lime zest, half the lime juice, and a sprinkle of cumin.
In another bowl, stir together beets, corn, mint, and salmon.
Wipe out skillet and return to medium heat.
Warm tortillas, about 1 minute per side.
Top tortillas with salmon and vegetables.
Garnish with yogurt sauce and remaining lime juice.
Ingredients
- 1 salmon fillet about 3 oz, skin removed, cut into 9 bite-sized pieces
- ¼ teaspoon cumin plus more for yogurt sauce
- 1 sprinkle paprika
- salt
- pepper
- 1 teaspoon canola oil
- ¼ cup plain 2-percent-fat Greek yogurt
- 1 teaspoon fresh dill chopped
- ½ lime zest and juice, divided
- 2 medium steamed beets cut into rough ½-inch pieces
- ¼ cup fresh corn kernels from about ½ small ear
- 1 tablespoon fresh mint torn
- 3 small corn tortillas
Instructions
- Season salmon with cumin, paprika, salt, and pepper.
- In a large skillet over medium-high heat, heat 1 teaspoon oil.
- Add salmon and cook, turning occasionally, until lightly browned on all sides, about 4 minutes.
- Remove from skillet and set aside.
- In a bowl, stir together yogurt, dill, lime zest, half the lime juice, and a sprinkle of cumin.
- In another bowl, stir together beets, corn, mint, and salmon.
- Wipe out skillet and return to medium heat.
- Warm tortillas, about 1 minute per side.
- Top tortillas with salmon and vegetables.
- Garnish with yogurt sauce and remaining lime juice.
Nutrition
Muscle Up Meals says
That salmon taco with beets and corn looks amazing! I just wanna throw some avocado on that puppy haha. Thanks for the amazing meal prep posts!