Tag: Low-Carb

10 minute BBQ Salmon Tacos

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Serves: 3

Ingredients:

  • 3 salmon fillets
  • 1 Tbsp honey
  • 2 Tbsp avocado oil
  • 1/8 tsp red pepper
  • 1 Tbsp chili powder
  • ¼ tsp paprika
  • ¼ tsp salt
  • 1 avocado
  • 1 cup cherry tomatoes
  • 1 lime
  • ½ bunch cilantro
  • 6 Siete Cassava Tortillas
  • Jar of salsa
  • Optional: Cholula

Directions:

Preheat Grill on high. Rub the Salmon with avocado oil. Drizzle with honey and spread all the spices on the salmon generously.

Transfer Salmon to the grill, skin side down. Cook for 8-10 minutes or until the white (coagulating albumin) starts to show. Remove from the Grill and cut each fillet in half.

Meanwhile, chop the tomatoes in half, dice the cilantro, and score the avocado. Mix all in a bowl with the juice of 1 lime, a dash of salt and pepper. Set aside.

Heat a cast iron pan with a small amount of avocado oil. Warm the tortillas (1 minute each side, or until cooked to desired liking).

Assemble tacos and enjoy!

Left-over Corned Beef Tacos

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Ingredients

  • Left-over Corned Beef (Crock-pot Corned Beef – see previous post)
  • Taco Seasoning – To Taste
  • 1/8 tsp. Red Pepper
  • 1/2 tsp. Salt
  • 1/2 cup Red Cabbage, Thinly Diced
  • 1/2 cup Cilantro, Chopped
  • 1 Lime
  • 1 Avocado, Sliced
  • 1/2 cup Shredded Cheddar Cheese
  • 1 Pack Siete Cassava Flour Tortillas
  • Optional: Sour Cream (or sub Greek Yogurt)
  • Optional: Jalapenos

Directions:

Heat frying pan over medium heat and add the cooked corned beef (I tossed the extra cabbage from the left-overs). Add the taco seasoning, salt, and red pepper. Cover and let cook, stirring occasionally. (About 10 minutes)

Meanwhile, thinly chop the cabbage and drizzle with lime juice of 1/2 time. Cut the other half into wedges for serving.

Chop the cilantro and avocado.

Warm the tortillas in another frying pan over low heat.

Assemble tacos and enjoy!