Description
Delight in refreshing Salmon Taco Bowls featuring zesty chili lime flavors and nutritious ingredients for a healthy meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lime zest
- 2 tablespoons lime juice (fresh lime juice works best)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cloves minced garlic
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt (adjust to preference)
- 2 tablespoons fresh cilantro, minced
- 1 pound fresh salmon, cubed (choose high-quality salmon)
- 1/2 cup sour cream
- 2 tablespoons mayo
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2 tablespoons fresh cilantro, chopped
- 1 clove minced garlic
- 1 pinch kosher salt (to taste)
- 1 pinch ground black pepper (to taste)
- 1 cup angel hair green cabbage
- 2 cups cooked rice of your choosing (as a hearty base)
- 1 medium avocado, sliced
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 wedges lime wedges (for serving)
- 1/2 cup quick pickled onions (for topping)
Instructions
- Whisk together the marinade ingredients in a medium bowl.
- Add cubed fresh salmon to the marinade, toss gently to coat, and refrigerate for 10-15 minutes.
- Mix together the cilantro lime sauce ingredients in a small bowl and prepare the slaw separately.
- Preheat the oven to 450°F and bake the marinated salmon for 10-15 minutes.
- Assemble bowls with cooked rice, topped with salmon, slaw, avocado, cheese, and cilantro.
- Garnish with lime wedges and quick pickled onions, and drizzle with cilantro lime sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg