Salmon Tacos With Beets and Corn
Who doesn't love salmon tacos? This recipe calls for steamed beets. You can steam them yourself or buy them pre-steamed in the refrigerated section at the supermarket
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Course: dinner, Lunch
Cuisine: American
Keyword: Salmon, Tacos
Servings: 3 tacos
Calories: 576 kcal
Author: Nick Q
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
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.
Serving: 3 tacos | Calories: 576 kcal | Carbohydrates: 57 g | Protein: 47 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 97 mg | Sodium: 207 mg | Potassium: 1444 mg | Fiber: 10 g | Sugar: 12 g | Vitamin A: 937 IU | Vitamin C: 18 mg | Calcium: 194 mg | Iron: 4 mg