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The Cardiologist's Wife - Eating Healthy Can Taste Good! (Salmon Taco Recipe)
Jan 20, 2016

People are constantly telling my husband or me how much they dislike cooking or how awful anything healthy tastes. Well I do understand how much work goes into meal planning, grocery shopping and meal preparation, but it is important to me that my family eats a healthy diet. But I disagree completely that healthy food tastes bad.

Most of the recipes I post here are pretty simple because I don’t want to be in the kitchen all night either, slaving over a hot stove and scrubbing multiple pots and pans. You should be able to have this recipe on the table in 30 minutes, 45 if you are a novice cook and slower to chop vegetables. I served this with some steamed asparagus, which is a no brainer if you buy frozen but even fresh asparagus is simple to prepare.

My daughter had asked for fish tacos which I usually make with a white fish. When she saw the salmon, she made a face but quickly changed her tune when she took a bite. These were so good! I usually don’t think of fish as comfort food but this recipe fits the description. Plus you are getting some fiber, vitamins and heart healthy fats from the avocado, cilantro, cabbage and fish.

I like the uncooked tortillas better than the cooked kind I used to buy. They taste fresher and more like homemade. They are found in a refrigerated section of Latin foods at Kroger. You can use any leftover tortillas to make breakfast burritos with eggs, cheese and veggies for breakfast or even dinner. At my house, we love leftover salmon cold in a salad for lunch or a snack. It would even be good with eggs on toast or in a breakfast burrito so there is no waste if you have any left.

Salmon Tacos

1 to 2 small (6 to 8 oz.) salmon fillets, depending on how many people you are serving
1/2 tsp. onion powder
1/4 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper
One package uncooked tortillas
Finely chopped cabbage (1/4 of a whole cabbage)
Chopped fresh cilantro
Avocado slices
Sour cream

Heat oven to 400. Mix spices together in a small bowl. Lightly spray a baking dish with cooking spray. Place salmon skin side down in the dish and sprinkle with the spice mixture. Bake 20 to 25 minutes or until the salmon flakes easily. Remove skin by holding the fish on its side and sliding a metal spatula just under the skin. Coarsely chop fish and keep warm until time to serve. While salmon cooks, chop cabbage and cilantro, slice avocado and prepare tortillas according to package directions, about 1 per person. To serve, spread a small spoonful of sour cream on each tortilla, top with salmon chunks, cabbage, avocado and cilantro.

Make it a goal to collect several recipes this year that are quick and healthy so preparing a nutritious, yet tasty meal doesn’t have to be such a chore.

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