YogaLean Recipe: Salmon Tacosby Beth Shaw | 23/03/2016
Salmon is jam-packed with omega-3s and protein, which are key to fortifying your hair and hydrating your scalp. Top it with a cabbage slaw (full of antioxidants, folates and B-complex vitamins), and you have the taco of youth.
WHAT YOU'LL NEED:
1 CUP SHREDDED RED CABBAGE
1 CUP SHREDDED WHITE CABBAGE
3 CLOVES GARLIC, CRUSHED
1 JALAPENO PEPPER, SEEDED AND CHOPPED
2 TABLESPOONS FRESH LIME JUICE
1 TABLESPOON OLIVE OIL
2 FILLETS OF WILD CAUGHT SALMON (ABOUT 5 OUNCES EACH)
1/4 TEASPOON SALT
1/4 TEASPOON CRACKED BLACK PEPPER
6 CORN TORTILLAS
1/4 CUP 2-PERCENT PLAIN GREEK YOGURT
1/4 CUP FRESH CILANTRO LEAVES
MAKE IT LEAN:
1. Preheat broiler
2. Combine cabbage, garlic, jalepeno, lime juice, and oil in a medium bowl; toss to coat.
3. Heat a large skillet over medium-high heat. Sprinkle fish evenly with salt and black pepper. Coat pan with cooking spray. And fish to pan; cook 3 minutes, turning fish over once. Transfer to broiler and cook 1 minute.
4. Working with 1 tortilla at a time, heat directly on the eye of a burner for 15 seconds on each side or until lightly charred. Arrange 1/3 of a salmon fillet in the center of each tortilla.
5. Top each with about 1/4 cup of cabbage mixture, a dollop of yogurt, and about 1 1/2 teaspoons of cilantro leaves.
Want to know more about YogaLean and the lifestyle transformation that has changed many lives? Come join me in beautiful Northern California for the YogaLean Retreat. Together we can share in days we will never forget. —Beth Shaw, author of YogaLean, founder of YogaFit®
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