Zesty Salmon Veggie Tortillas
This vibrant and nutritious dish combines Siete Almond Flour Tortillas with layers of seasoned black beans, fresh veggies, sweet apple slices, flaked wild-caught Alaska salmon (baked with coconut oil and lemon slices), and a creamy homemade cashew-coconut dressing. The tortillas are lightly warmed in a pan or on a griddle, making them the perfect base for this flavorful mix. Garnished with fresh cilantro and a drizzle of lemon juice, it’s a wholesome and satisfying meal that’s both easy to prepare and full of bold, fresh flavors! 🌿🍋
Equipment
- Vitamix
Ingredients
Base:
- Siete Almond Flour Tortillas
Protein:
- Wild-caught Alaska salmon fillet or if vegan, try lentils! Those are delicious on tacos!
- Coconut oil
- Lemon slices
Beans:
- 1 can black beans
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp onion powder
- 1 tsp garlic powder
- A sprinkle of cayenne
- Salt and pepper to taste
Veggie and Apple Toppings:
- 1 cup chopped red cabbage
- 1 cup chopped carrots
- 1/4 cup fresh cilantro leaves
- 1 apple thinly sliced
Dressing:
- 1/4 cup cashews soaked if needed
- Juice of 1 lime
- 1/2 cup water
- 1/4 cup unsweetened shredded coconut flakes
- 1/2 tablespoon maple syrup
- A few cilantro leaves
Extras:
- Juice of 1 lemon to squeeze over cooked salmon
Instructions
Prepare the Salmon
- Preheat the oven to 375°F (190°C).
- Place the wild-caught Alaska salmon fillet on a baking sheet lined with parchment paper.
- Rub with coconut oil and lay lemon slices on top of the salmon.
- Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
- Once cooked, squeeze fresh lemon juice over the salmon. Let cool slightly, then flake into bite-sized pieces.
Make the Dressing
- Blend cashews, lime juice, water, shredded coconut, maple syrup, and a few cilantro leaves in a Vitamix until smooth.
- If you don’t have a Vitamix, soak cashews overnight to soften before blending. Adjust water for desired consistency. Set aside.
Season the Beans
- In a pot, warm the black beans over medium heat.
- Stir in: cumin, coriander, onion powder, garlic powder, a sprinkle of cayenne, and salt and pepper to taste.
- Mix well and heat until the beans are fragrant and warmed through.
Warm the Tortillas
- Lightly cook or warm the almond flour tortillas in a pan or on a griddle until pliable.
Assemble the Tortillas
- Spread a spoonful of seasoned black beans onto each tortilla.
- Top with chopped red cabbage, carrots, sliced apples, and flaked salmon.
Finish with Cilantro and Dressing
- Drizzle the cashew dressing over the tortilla fillings.
- Garnish with fresh cilantro leaves.
Serve
- Enjoy the assembled tortillas as-is!