Salmon and Veggie Tacos
Deliciously light and packed with protein, these salmon and veggie tacos are the perfect quick and easy meal for a low-calorie, high-protein diet.
5 min
Prep
15 min
Cook
4
Serves
425
Calories
Macros · per serving
34g protein
45g carbs
15g fat
Ingredients
For 4 servings
- 600 g salmon fillet
- 1 tbsp olive oil
- 1 lemon
- 200 g cabbage
- 1 red bell pepper
- 8 corn tortilla
- 400 g canned black beans
- 1 tsp cumin powder
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat oven to 200°C (392°F).
- 2
Season salmon fillets with salt, black pepper, and a squeeze of lemon juice.
- 3
Place salmon on a baking tray, drizzle with olive oil, and bake for 10-12 minutes until cooked through.
- 4
While salmon is baking, thinly slice cabbage and red bell pepper.
- 5
Rinse canned black beans and mix with cumin powder.
- 6
Once salmon is done, use a fork to flake it into bite-sized pieces.
- 7
Warm corn tortillas in a dry skillet over medium heat for about 1 minute on each side.
- 8
Assemble tacos by placing a portion of salmon, a handful of cabbage, red bell pepper slices, and black beans onto each tortilla.
- 9
Serve with additional lemon wedges if desired.
Cook it this week.
NeatEat plans Salmon and Veggie Tacos — and the rest of your week — around your budget, groceries included.