Grilled Salmon Soft Tacos Will Have Dinner Ready in 10 Minutes


 

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I’ll always have a soft spot in my heart for Taco Tuesday. When I was in college, my local watering hole had a weekly rotation of budget-friendly grub, and Taco Tuesday was my favorite night. The spiced ground beef tacos topped with salsa and a sprinkling of shredded cheese could be mine for 50 cents a pop. I could have a feast (including beverage!) for under $5.

Now that I’m past my college bar food days, I’m looking for food that includes a few more food groups (and won’t give me heartburn), but I’m still watching my budget. These Grilled Salmon Soft Tacos can be mine for not much more than those college tacos, and they’re a lot tastier.

If Taco Tuesday isn’t on your meal plan rotation, this recipe is the perfect place to start. You can grill a fresh salmon fillet, or you can use leftovers. If you really want to cut down the prep time, use canned salmon. We love shortcuts and a can of salmon or tuna can be a lifesaver to get dinner on the table fast. We left the ingredient amounts loose because this is a great recipe that can be whipped up for 2 people, or multiplied for a big group. Leave us a comment and let us know how these Grilled Salmon Soft Tacos turned out for you.

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Grilled Salmon Soft Tacos Recipe


Ingredients

  • 1 salmon fillet per 3 tacos (blackened, grilled, leftover, canned, whatever works for you!)

  • 1 avocado

  • Handful of cherry tomatoes

  • Half a red onion

  • 1 garlic clove

  • 1/3 cup lime juice (fresh is best)

  • Cilantro for garnish

  • Salt & pepper to taste

  • Fire-roasted corn (thaw from frozen bag)

  • 1 c sliced red cabbage

  • Small corn tortillas (3-4 per person)

Stir in some savings with Green Giant coupons.

Directions

1. Make the salsa in a small bowl, set aside.

  • Mix together one chopped avocado, a handful of cherry tomatoes (cut in half), one clove of garlic minced, 1/3 cup of lime juice, splash of olive oil, 1/2 red onion chopped, salt and pepper to taste.

2. Chop cooked salmon up into small, bite-size pieces.

3. Lay your tortillas on a plate and top with chopped grilled salmon.

4. Add a layer of your salsa and then top with fire roasted corn (which comes pre-made and can be found in

the freezer section with all veggies).

5. Optionally, you can add a layer of salsa verde (from a jar) and then garnish with cilantro and serve!

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