Fish tacos are always a favorite of mine and these healthy and simple salmon tacos are so easy to make and hit the spot every single time.
With the holidays now over & the leftover cookies thrown away, I’m getting back to my routine and my weekly meal plans. It feels good to be back on track and back to eating some of my favorites. It feels even better when some of my favorites include tacos! These healthy and simple salmon tacos are made even easier by using Gorton’s grilled salmon and removing the mess of cooking fresh salmon!
What you will need for these salmon tacos
- 1 package Gorton’s Grilled Salmon (found in the freezer section of your local grocery store).
- 2 corn tortillas
- Mango
- Jicama
- Cilantro
- Agave Five
- Minced Garlic
- Rice Wine Vinegar
- Olive Oil
- 1 Lime
- Reduced Fat Shredded Cheddar Cheese
These simple tacos are great for busy nights and hectic households. The entire meal can be thrown together in about 20 minutes. I call that a win!
The best topping for these salmon tacos is my copycat Trader Joe’s jicama mango slaw. If you haven’t had this famous slaw, I recommend you do so immediately. Unfortunately, it is only sold during the spring and summer months. But luckily, this copycat version can be made year round and is the perfect addition to any fish taco!
How to make the copycat Trader Joe’s jicama mango slaw
- Dice up ½ of a mango and ¼ of a jicama. Set aside.
- Combine the remainder of the mango (cut into small pieces), 1/2 tbsp olive oil, 1 tbsp rice wine vinegar, juice from 1 lime, 1 tsp minced garlic and 1/2 tbsp agave (I use Agave Five) into a blender and blend until completely mixed.
- Toss the cut up mango and jicama that was set aside, 1 cup broccoli slaw (or green cabbage of your choice) and 2 tbsp fresh cilantro with the dressing that was just made in the blender.
This recipe makes 2 tacos with a WW smartpoint count of 9 smartpoints on the green plan and 6 smartpoints on the blue and purple plans.
Healthy and Simple Salmon Tacos
Fish tacos are always a favorite of mine and these healthy and simple salmon tacos are so easy to make and hit the spot every single time.
Ingredients
- 2 Salmon Filet's Gorton's Seafood Brand
- 2 Corn Tortillas
- 1 Mango
- 1/4 Jicama
- 2 tbsp Cilantro
- 1/2 tbsp Agave Agave Five brand
- 1 tbsp Garlic Minced
- 1 tbsp Rice Wine Vinegar
- 1 Lime
- 1 tbsp Olive Oil
- 1/2 ounce Cheddar Cheese Shredded, Reduced Fat
Instructions
Bake the salmon filets in the oven, following the boxed instructions. Bake at 400 degrees for 15-17 minutes.
While the salmon is baking, begin prepping your mango jicama slaw. Dice up ½ of a mango and ¼ of a jicama. Set aside.
Combine the remainder of the mango (cut into small pieces), 1/2 tbsp olive oil, 1 tbsp rice wine vinegar, juice from 1 lime, 1 tsp minced garlic and 1/2 tbsp agave (I use Agave Five) into a blender and blend until completely mixed.
Toss the cut up mango and jicama that was set aside, 1 cup broccoli slaw (or green cabbage of your choice) and 2 tbsp fresh cilantro with the dressing that was just made in the blender.
Once the salmon is done baking, take out the oven and shred with two forks until the salmon is broken up into small pieces.
Top 2 corn tortillas with the salmon, the slaw and shredded cheddar cheese.
Optional: add taco sauce on top for added heat.
Recipe Notes
This recipe makes 2 tacos with a WW Smartpoint count of 9 smartpoints for 2 tacos on the green plan and 6 smartpoints for 2 tacos on the blue and purple plans, with the ingredients that I use. If you use different ingredients, make sure to adjust your points accordingly.
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