Feb 27, 2019

Salmon and Shredded Brussels Sprout Tacos

Servings: 1

Ingredients

2 corn/gluten free tortillas
shredded cheese (*optional)
2 tablespoons of chopped fresh cilantro
3-6 oz. organic, wild caught salmon filet
2 cups of raw shredded brussels sprouts
¼ tsp Cumin
½ tsp Chili Powder
½ tsp Onion Powder
Dash of Red Pepper Flakes
¼ tsp Lemon Pepper
Dash of Turmeric
Olive Oil
Salt
¼ Lime

Instructions

Preheat oven to 300 degrees F.

Squeeze the lime juice over the salmon filet, then season with lemon pepper, salt, and ¼ tsp chili powder.

Add olive oil to a small skillet over medium heat.

Place the seasoned filet in the skillet and cook 3-4 minutes on each side, until the inside is opaque and the filet flakes easily with a fork.

While the salmon is cooking, add olive oil to a medium skillet, and add the shredded brussels sprouts.

Season them with onion powder, the remaining ¼ tsp chili powder, cumin, red pepper flakes, turmeric, and salt. Cook until tender.

Place two corn tortillas on a baking sheet, and sprinkle cheese and cilantro in the center of the tortilla. Place in oven until cheese has melted.

Remove tortillas from the oven, and place on a plate. Take the salmon off the heat, and separate into pieces with a fork.

Add the cooked brussels sprouts to the two tortillas over the melted cheese, then place the pieces of salmon on top.

Fold tortillas into tacos and enjoy!

Source: https://www.spinach4breakfast.com/salmon-shredded-brussels-sprout-tacos/