Salmon Tacos with Roasted Tomato and Black Bean Salsa - alive magazine
Make dinner a DIY taco bar so all your time goes into prepping, not serving! Omega-3 rich salmon cooks up quickly. And since the oven is already on…
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Cooking tools:
- Oven
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Colander
- Can opener
- Mixing bowl
- Measuring spoon
- Measuring cup
- Parchment paper
- Fork
- Plate
Ingredients
- 10 to 12 oz (280 to 340 g) wild salmon
- 3 tsp (15 ml) extra-virgin olive oil, divided
- 1 tsp (5 ml) ground cumin
- 1/4 tsp (1 ml) cayenne pepper (optional)
- 2 cups (500 ml) grape or cherry tomatoes
- 1 to 2 garlic cloves, minced
- 1 jalapeno, seeded and diced
- 8 small organic corn tortillas, no salt added
- 1 avocado, sliced
- 1 cup (250 ml) grated cheddar cheese
- 4 cups (1 L) rocket or baby spinach
- 1 cup (250 ml) canned black beans, drained and rinsed
- 1/2 cup (125 ml) chopped coriander or parsley (optional)
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