LOW CALORIE SALMON TACOS Jul 15 Written By Eleanor Debel PrintLOW CALORIE SALMON TACOS Yield 4Prep time10 MinCook time8 MinTotal time18 Min Ingredients 8oz sockeye salmon 1 tsp old bay seasoning 1 mango, peeled and finely diced 1 red bell pepper, seeded and finely diced ½ red onion, finely diced 1 jalapeno, finely diced 1 lime, juiced 1 cup shredded cabbage 1 tbsp horseradish mustard 1 tbsp apple cider vinegar ½ tsp old bay seasoning4 low calorie corn tortillas Low fat spicy mayonnaise to serveInstructionsSeason the salmon on both sides with the old bay and a pinch of salt and pepper. Air fry the salmon on high for 6-8 minutes depending on the thickness of the filets. Set aside. In a medium bowl stir together the diced mango, bell pepper, jalapeno, red onion, lime juice and salt and pepper to taste. Set aside. In another bowl add the shredded cabbage, horseradish mustard, apple cider vinegar and old bay seasoning. Toss everything together until evenly coated and taste for seasoning. Add salt and pepper to taste. To assemble: Toast the tortillas on a griddle or over a burner flame until lightly toasted. Top each tortilla with some of the cabbage slaw, a handful of flaked salmon, mango salsa and a drizzle of spicy mayonnaise Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthyseafood Eleanor Debel
LOW CALORIE SALMON TACOS Jul 15 Written By Eleanor Debel PrintLOW CALORIE SALMON TACOS Yield 4Prep time10 MinCook time8 MinTotal time18 Min Ingredients 8oz sockeye salmon 1 tsp old bay seasoning 1 mango, peeled and finely diced 1 red bell pepper, seeded and finely diced ½ red onion, finely diced 1 jalapeno, finely diced 1 lime, juiced 1 cup shredded cabbage 1 tbsp horseradish mustard 1 tbsp apple cider vinegar ½ tsp old bay seasoning4 low calorie corn tortillas Low fat spicy mayonnaise to serveInstructionsSeason the salmon on both sides with the old bay and a pinch of salt and pepper. Air fry the salmon on high for 6-8 minutes depending on the thickness of the filets. Set aside. In a medium bowl stir together the diced mango, bell pepper, jalapeno, red onion, lime juice and salt and pepper to taste. Set aside. In another bowl add the shredded cabbage, horseradish mustard, apple cider vinegar and old bay seasoning. Toss everything together until evenly coated and taste for seasoning. Add salt and pepper to taste. To assemble: Toast the tortillas on a griddle or over a burner flame until lightly toasted. Top each tortilla with some of the cabbage slaw, a handful of flaked salmon, mango salsa and a drizzle of spicy mayonnaise Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthyseafood Eleanor Debel
