Salmon Tacos with Cabbage Slaw

Ingredient List

2 T fresh lime juice, divided
1 T avocado oil
1 lb. skinless wild caught salmon fillet
2 teaspoons chili powder
1 teaspoon salt
4 ripe avocadoes or pre-made guacamole (We like Trader Joe’s Ready to Go)
Corn tortillas (for GF option) or whole wheat tortillas (taco size)

For the slaw:
1 bag shredded cabbage
1/2 cucumber, chopped
¼ cup white wine vinegar
Salt and Pepper to taste


Combine cabbage, cucumber, white wine vinegar and salt and pepper to taste. Toss together and let chill for an hour. Preheat oven to 425 degrees Fahrenheit. Brush avocado oil on bottom of baking dish and place salmon in it. Combine chili powder and sea salt for the rub. Brush salmon with 1 T lime juice and sprinkle with the chili powder and salt. Bake for 12-15 minutes until fish flakes. Prepare guacamole by mashing avocadoes and mixing with the other T of lime juice or use pre-made option. Season with salt and pepper to taste. Spread guacamole on warm tortilla. Top with flaked salmon and slaw. Enjo

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