If you're trying to eat clean without skimping on flavor, taco bowls are a great solution. This simple recipe offers a grain-free and gluten-free approach that never fails.
Wild Salmon Quinoa Taco Bowls
January 2nd, 2019A Healthier Alternative to a Favorite Classic
Print Recipe
Wild Salmon Quinoa Taco Bowls
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
15 minutes
Total time
35 minutes
Yield
2-3 servings
Ingredients
- 2 (6-ounce) salmon portions
- 2 tablespoons avocado oil for the pan
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon sugar
- 1 large ripe mango, cubed
- ½ cup red onion, diced
- 2 tablespoons jalapeño, minced
- ½ cup cilantro, finally chopped
- 2 limes, juiced
- 1 lime, cut into wedges
- salt to taste
- ½ cup of sour cream
- ¼ milk for thinning
- ¾ teaspoon garlic powder
- 1 cup quinoa, steamed
- 2 cups black beans, heated through
- 2 cups cabbage, shredded
- 1 avocado, sliced
Instructions
1. Heat a heavy-bottomed skillet to high heat. Add avocado oil. Pat each fillet dry and season with salt and pepper.
2. In a small bowl, stir together chili powder, cumin and sugar. Sprinkle the mixture over each fillet, patting the seasoning so that it adheres.
3. Sear the salmon fillets in the pan, 2-3 minutes per side for medium (cooking times will vary depending on thickness of fillet), being careful not to overcook.
4. Combine mango, red onion, jalapeño and cilantro. Squeeze lime juice, season with salt, and stir. Cover and refrigerate until ready to serve.
5. In a small bowl, whisk sour cream, milk, lime juice and garlic powder until smooth. Add more milk as needed to thin the mixture for a pourable consistency. Season generously with salt. Cover and refrigerate until ready to serve.
6. In each bowl, layer ingredients beginning with quinoa, followed by black beans and cabbage. Top with the salmon fillet and mango salsa. Drizzle with lime crema and serve with avocado slices, lime wedges and your favorite hot sauce.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
