Salmon and Black Bean Tacos
Enjoy these quick and healthy salmon and black bean tacos packed with flavor and high in protein.
10 min
Prep
15 min
Cook
4
Serves
450
Calories
Macros · per serving
36g protein
30g carbs
22g fat
Ingredients
For 4 servings
- 600 g salmon fillet
- 1 can black beans
- 2 tbsp olive oil
- 1 lime
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 8 corn tortillas
- 1 red onion
- 30 g fresh cilantro
- salt — to taste
- pepper — to taste
- 1 avocado
Instructions
- 1
Preheat oven to 200°C (392°F).
- 2
Rinse and drain the canned black beans.
- 3
Place salmon fillets on a baking sheet lined with foil. Drizzle with olive oil, sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper.
- 4
Bake the salmon in the oven for 12-15 minutes until cooked through and flaky.
- 5
While the salmon bakes, heat the black beans in a small pan on medium heat for about 5 minutes, stirring occasionally.
- 6
Finely chop the red onion and cilantro. Slice the avocado.
- 7
Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
- 8
Flake the cooked salmon with a fork and squeeze lime juice over it.
- 9
Assemble the tacos by placing a portion of salmon on each tortilla, followed by black beans, red onion, sliced avocado, and cilantro.
- 10
Serve immediately and enjoy.
Cook it this week.
NeatEat plans Salmon and Black Bean Tacos — and the rest of your week — around your budget, groceries included.