Servings: 1, 3 tacos
- 3 Flour Tortillas
- 3.5 oz Salmon (1 small fillet)
- 15 g Red Onion, sliced thin (just a few slices)
- 12 Pitted Calamata Olives, sliced in half (4 per taco)
- 10 g Crumbled Feta Cheese (about 1 tbsp per taco)
- 15 g Cucumber, sliced (just a few slices per taco)
- 1 tbsp Fresh Dill (a few springs per taco)
- 1/3 tbsp Avocado Oil
- 1/4 cup Beet Tzatziki (following my recipe)
- Make the beet tzatziki, following the A Dash of Macros Recipe.
- Prep all the taco toppings: slice the red onions, olives, and cucumber.
- Heat a medium saute pan to medium heat. Once the pan is hot drizzle the avocado oil into the pan. Then add the salmon to the pan.
- Allow the salmon to cook for 3-4 minutes on each side. Both sides should begin to turn golden brown. You should also notice that the salmon changes color to a lighter pink. After the salmon has cooked for 6-8 minutes total the salmon should be medium well done. If you like your salmon a little rarer cook for a minute or two less.
- Remove the salmon from the heat and place on a cutting board. Using a fork gently press down on the salmon, it will begin to fall apart in large chucks following the fatty lines of the fish. Leave the salmon on the cutting board while you start to assemble your tacos.
- Lay your taco shells out and top each with 1 tablespoon of your beet tzatziki. Then arrange your chunks of salmon on top of the tzatziki.
- Top your salmon with the sliced cucumber, red onion, and olives.
- Finally sprinkle with your crumbled feta and fresh dill on top of each taco.
Kcals: 652g / 32.2g P / 45.4g C / 36.3g F