27m$14.92Salmon Tacos
Flaky salmon tucked into warm corn tortillas with crisp cabbage, avocado, lime, and a creamy yogurt sauce.
- Energy
- 526 calories per serving
- Protein
- 36 g per serving
- Carbs
- 27.9 g per serving
- Fat
- 31.1 g per serving
- Sodium
- 347 mg per serving
Shopping options
salmon fillets
1.25 Pound
Aqua Star Wild Pacific Salmon Fillet
100%
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
plain Greek yogurt
0.5 Cup
Fage® Total Plain Nonfat Greek Yogurt Tub
13%
ground cumin
0.5 Teaspoon
Kroger® Ground Cumin Shaker
2%
garlic powder
0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
chili powder
1 Teaspoon
Kroger® Chili Powder Shaker
2%
kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
corn tortillas
8 Each
La Banderita Yellow Corn Tortillas
27%
fresh cilantro, chopped
0.25 Cup
Soli Organic™ Cilantro Bunch
14%
avocado, sliced
1 Each
Fresh Large Ripe Avocado
100%
green cabbage, thinly sliced
3 Cup
Organic Green Cabbage
18%
lime
2 Each
Fresh Large Limes - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- salmon fillets-1.25 lb
- corn tortillas-8 each
- green cabbage-3 cups
- lime-2 each
- avocado-1 each
- plain Greek yogurt-0.5 cups
- fresh cilantro-0.25 cups
- olive oil-1 tbsp
- chili powder-1 tsp
- kosher salt-0.75 tsp
- ground cumin-0.5 tsp
- garlic powder-0.5 tsp
Prep the toppings: thinly slice the green cabbage, slice the avocado, chop the cilantro, and cut the limes into wedges.
Keep the knife blade angled away from fingers while slicing and chopping.
In a small bowl, stir together plain Greek yogurt, juice from 1 lime wedge, and 1/4 teaspoon kosher salt until smooth; set aside the yogurt sauce.
Refrigerate the yogurt sauce if it will not be used immediately.
Pat the salmon fillets dry, then rub with olive oil, chili powder, ground cumin, garlic powder, and the remaining kosher salt.
Wash hands, cutting board, and utensils after handling raw salmon to reduce cross-contamination.
Heat a large skillet over medium heat, add the salmon, and cook for 4 to 5 minutes per side until the fish is opaque and flakes easily.
Cook salmon to an internal temperature of 145°F, measured at the thickest part.
Transfer the salmon to a plate and flake into large pieces with a fork, discarding the skin if attached; squeeze with fresh lime juice.
Warm the corn tortillas in the skillet for 20 to 30 seconds per side until pliable.
Fill each tortilla with flaked salmon, green cabbage, avocado, yogurt sauce, and cilantro, then serve with remaining lime wedges.
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