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INSPIRATION AT YOUR FINGERTIPS

Spring Roasted Salmon Quinoa Tacos

4 Servings
20 Ingredients

Flower INGREDIENTS LIST

  • 1 1/2 tablespoons cumin
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground oregano
  • 4 salmon filets, cubed
  • 1/2 bunch asparagus, trimmed and cut into 1” pieces
  • 1 zucchini or Mexican squash, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1/4 cup melted butter or coconut oil
  • 1 cup quinoa
  • Juice and zest of 1 lime
  • 2 avocado, peeled and pitted
  • 2 Tbsp finely chopped basil or cilantro
  • 4 Maria and Ricardo’s Quinoa Tortillas
  • 1 Tbsp olive oil

Flower DIRECTIONS

  1. Heat oven to 400 degrees F.
  2. In a small bowl, mix together cumin, chili powder, garlic powder, onion powder, pepper, salt and oregano.
  3. In a large bowl, toss together salmon, asparagus, zucchini, squash, red bell pepper and onion. Drizzle with butter. Toss with spice mixture.
  4. Transfer to a parchment-lined baking sheet. Bake 12-15 minutes, or until salmon is cooked through and veggies are tender.
  5. Place lime juice, avocados and basil or cilantro in a blender or mini food processor. Puree until smooth.
  6. Head a large skillet over medium-high heat. Coat tortillas with olive oil. Heat in skillet for 30-60 seconds on each side, until very lightly browned.
  7. Serve salmon mixture in tortillas with quinoa, top with avocado cream.
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