Salmon Soft Tacos

Trainer Momma Trivia:  I HATE SEAFOOD.

I grew up in the desert, people.  No fish were anywhere.  The only fish I remember eating as a kid were very smelly, breaded fish sticks.  Bleeck.

This aversion runs a bit - OK, a lot -  contrary to healthy living, being that I should be eating fish about twice a week.  The Doc LOVES all the healthy fish, my kids eat it just fine -- it's me who is eating it in a corner with my eyes closed and nose plugged (I am not kidding here.  That's really how I eat fish).

I have made much more of an effort in the past two years, I am proud to say.  However, I still can do A LOT better.

We are eating more than chicken over here, I swear.  I just haven't mastered many fish recipes that I love, since obviously I just don't love the fish part.  This recipe, however, with an entire cup of the Black Bean Salsa, I was able to come close to enjoying.

My family downed it and I kept it down.  That's saying a lot :)

Salmon Soft Tacos
by www.trainermomma.com
adapted from EatingWell

2 Tb extra-virgin olive oil
1 Tb chile powder
1 Tb fresh lime juice
1/4 tsp kosher salt
1/8 tsp freshly ground pepper
4 4-ounce wild salmon fillets, about 1-inch thick,
8 corn tortillas

Preheat oven to 350 degrees.

Mix oil, chile powder, lime juice, salt and pepper in a small bowl.  Rub it liberally all over the salmon.  Bake in oven uncovered for 15-20 minutes until salmon is flaky**.

Remove from oven and slice each fillet in half horizontally.  Serve on a corn tortillas with 1/2 cup of Black Bean Salsa.

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Makes 8 tacos.  158 calories per taco (no salsa).  231 calories with salsa.

**This would be delicious grilled.  My BBQ is dead, so I have to bake everything for a while.

Find a printable version of this recipe here.

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