Yesterday for taco Tuesday I made these salmon tacos. We love to eat fish tacos, but I was ready to make some that were a little more healthy than the traditional beer-battered and deep fried baja fish tacos. These baked salmon tacos turned out great. I seasoned them with the same seasonings I would for taco meat. Then instead of a typical salsa or other taco toppings, I opted for some nutritious, roasted asparagus. The I just added some fresh tomato and chopped spring onion.
Salmon and Asparagus Tacos Recipe
For the salmon
4 salmon fillets
the juice of 1 lime
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
For the asparagus
1 large bunch of fresh asparagus, woody ends trimmed
1 tablespoon olive oil
1 teaspoon kosher or sea salt
chopped spring onion
corn or flour tortillas
chopped fresh tomato
1. Preheat oven to 450 degrees. Place salmon fillets on baking dish. Squeeze lime juice over fish and sprinkle seasonings on top of fillets.
2. Combine olive oil and salt with asparagus. Place in a baking dish.
3. Place salmon fillets and asparagus in a 450 degree oven. Bake until fish is firm and asparagus in tender crisp, about 15 – 20 minutes.
4. Arrange fish, asparagus, tomatoes and spring onions in warmed corn tortillas. You can warm tortillas easily in the microwave or on the stove-top, see package directions. Serve with a lime wedge.