• Nicole Spear, MS, CNS

Salmon Taco Bowls

Makes 4 servings

  • 2 tablespoons coconut oil

  • 4 wild-caught Alaskan salmon fillets

  • ½ teaspoon sea salt

  • ½ teaspoon black pepper

  • ½ teaspoon chili powder

  • 4 cups mixed greens

  • 3 cups cauliflower “rice”

  • 1 avocado, sliced

  • 1 mango, sliced

  • 1 ½ cup black beans, cooked

  • 4 tablespoons fresh cilantro, diced

  • 4 tablespoons sesame seeds

Instructions

  1. Heat coconut oil in a large skillet on medium heat.

  2. Add salmon fillets to skillet and season with salt, pepper, and chili powder.

  3. Cover and let cook until salmon flakes with a fork.

  4. Arrange mixed greens on plates.

  5. Top with cauliflower “rice,” avocado, mango, black beans, and salmon.

  6. Sprinkle cilantro and sesame seeds on top.

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