Spiced Indian Salmon Breakfast Tacos
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 30 min · Fish · pescatarian
355 cal
25g protein
30g carbs
15g fat
per serving · estimated
Ingredients
- 4 pieces (about 4 oz each) Salmon fillets
- 4 Small corn or wheat tortillas
- 1/4 cup Greek yogurt
- 1 medium Tomatoes
- 1 small Red onion
- 1/4 cup Fresh cilantro
- 1 Lemon
- 1/2 tsp Garam masala
- 1/4 tsp Turmeric powder
- 1/4 tsp Cumin powder
- 1 tbsp Olive oil
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C). Season salmon fillets with garam masala, turmeric, cumin, salt, and pepper. Drizzle with 1 tbsp olive oil.
- Bake salmon for 10-12 minutes until cooked through. Flake into large chunks.
- Meanwhile, dice tomatoes and red onion. Chop cilantro. Mix together in a bowl with a squeeze of lemon juice, a pinch of salt, and a teaspoon of olive oil to make a simple salsa.
- Warm tortillas in a dry skillet or oven for a few minutes.
- Spread a spoonful of Greek yogurt on each tortilla. Top with flaked salmon and spoon some tomato salsa over it.
- Garnish with additional cilantro and a squeeze of lemon if desired.
- Serve immediately.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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