Taco Tuesdays with a Twist!
For as long as I can remember, we’ve always added apple slices to our tacos. I’m not exactly sure why, but something about it just MAKES the taco come alive! My kids absolutely love tacos, so this is a win every time we make them. Anthony, our oldest, takes charge of warming the tortillas, I bake the salmon, and the hubby usually helps by chopping everything up. It’s a fun, family effort!
Finding tortillas that are free from all the things we avoid can be a challenge, but I was so excited when I discovered Siete Almond Flour tortillas at Costco (and you can also add them to your Walmart grocery order)! A quick note: while they do contain Xanthan Gum, the rest of the ingredients are just Almond Flour, Tapioca Flour, Water, and Sea Salt, which I’m okay with. These tortillas pair perfectly with another Costco find—Wild Caught Alaskan Salmon! When buying salmon, be sure to check the packaging to confirm it’s wild-caught and doesn’t contain any pink dye or come from a farmed source.
Zesty Salmon Veggie Tortillas
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!
