I had a piece of leftover salmon in the freezer, as well as leftover black beans, and I didn’t know what to do with these things, so I decided to whip the black beans into a “black bean dip” and make tacos, two ways. Salmon and black beans are both nutrient-packed “superfoods,” so this is probably a pretty healthy dinner, right?

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Salmon and Black Bean Tacos

tacos, two ways

Total Time25

Servings: 4

Calories: 433kcal

Ingredients

8 ounces wild-caught salmon
8 crunchy taco shells
1 avocado
¼ cup fresh parsley (or cilantro)

Salmon Marinade

¼ cup lime juice (about 2 limes)
1 teaspoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 pinch salt
1 pinch ground black pepper

Black Bean Spread

1 cup canned black beans
2 tablespoon olive oil
1 teaspoon lime juice
1 teaspoon garlic powder
¼ teaspoon ground cumin powder
¼ teaspoon salt

Cabbage slaw ingredients

2 cups shredded cabbage
1 tablespoon olive oil
2 teaspoon cider vinegar
2 teaspoon lime juice
1 teaspoon sugar
1 pinch salt
1 pinch ground black pepper

Instructions

Put all the black bean dip ingredients in a food processor and blend until smooth
Mix the cabbage slaw ingredients together in a bowl and set it aside in the fridge for a while.
Mix the salmon marinade ingredients together in a bowl, add the fish, turning to cover it in the marinade. Cover the bowl with plastic wrap and put it in the fridge for about 10 minutes.
Meanwhile, heat a skillet over medium-high heat. Discard the marinade and add the salmon to the pan, skin side down. Give it a good sear for 3-4 minutes, then flip it over. You'll want to keep cooking the salmon until a thermometer into the thickest part of the salmon registers an internal temperature of 145 °F
Cut up the avocado and arrange the black bean dip, slaw and cooked salmon in the taco shells. Top with sliced avocado and sprigs of parsley (or cilantro)
I didn't do calorie counts for tomatoes, salsa, cheese or other taco toppings, but you could also add those things as well. You can see in the photo that I had some tomatoes with my tacos.