This salmon and avocado taco recipe is a simple and delicious lunch or dinner idea for anyone looking to up their omegas.
You might think you’ve got bigger fish to fry, but spending your time cubing rather than cooking will give a different taste and texture sensation to savour. It’s worth the effort – raw oily fish is linked to better brain function, mood and skin. This portion will give you one of your two recommended servings per week.
Cals 229 Fat 14g Protein 13g Carbs 11g Serves 1
Ingredients
- 1 soft taco shell
- ¼ avocado, cubed
- 50-70g fresh raw sashimi-grade salmon, cubed (or tuna if you prefer)
- 1 spring onion, sliced
- juice of ½ lime
- ½ tsp sesame seeds
- Fresh coriander
- Salt and freshly ground black pepper, to taste
Method
- Place all the ingredients (except the taco shell, obvs) in a bowl and stir until everything is well covered with lime juice.
- Scoop on to the taco, adding some extra coriander and lime juice if you’re feeling the zest.
Francesca Menato
Acting Digital Editor
Ces is the resident runner, with 3 marathons (and counting) under her belt. As acting digital editor she spends her days filling your feeds with things you want to do, try and eat… and lives in perpetual fear of running out of funny meme ideas.
