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Salmon and Black Bean Tacos

tacos, two ways
Total Time25 minutes
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.