Spicy Salmon Tacos w/ Avocado Slaw

Spicy Salmon

4 6oz filets of Salmon
1 tsp chili powder
1 tsp paprika
1 tsp granulated garlic
1 Tbs lemon juice

Sprinkle chili powder, paprika and garlic on both sides of the salmon filets. Bake at 400* for 5-10 minutes (longer if frozen).  Flake salmon while still warm. Squeeze lemon juice over the top of the flaked salmon.

Avocado Tomatillo Slaw

1 head of cabbage, shredded
1 medium onion, diced
1 cup cilantro, chopped
2 avocados
1 7oz can of tomatillo salsa (I use Herdez brand)
3 Tbs mayonnaise
2 tsp lime juice

In a food processor blend avocados, salsa, mayo and lime juice. In a large bowl combine shredded cabbage, onions and avocado mixture. Gently mix in cilantro. Chill and serve on salmon tacos.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Main Course. Bookmark the permalink.

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