Chimichurri Salmon Tacos
These delicious tacos from The Whole Smiths are perfect for a weekday family meal or your next gathering. While they're gluten-free as-is, you can customize them and make them paleo, Whole30 or grain-free.
Servings: 4 servings
Ingredients
- 1 pound cauliflower broken down into bite sized florets
- 2 1/2 teaspoons salt
- 1 tablespoon avocado oil + 2 teaspoons
- 1 teaspoon smoked paprika
- 1 pound salmon
- 8 corn tortillas heated (grain-free tortillas or lettuce wraps all work)
- 2 cups shredded slaw mix
- 1/2 cup queso fresco
For the cilantro chimichurri sauce
- 1/2 cup chopped cilantro
- 1/2 cup olive oil
- 1/4 jalapeno deseeded and minced
- 2 teaspoons lime juice
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
For the chipotle crema
- 1/2 cup mayonaise
- 2 teaspoons almond milk
- 1 clove garlic minced
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon lime juice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425* F and line a baking sheet with parchment paper. Combine the cauliflower, 1 teaspoon of the salt, 1 tablespoon of the avocado oil and the smoked paprika to a bowl and toss to coat. Spread the cauliflower over the baking sheet in one layer and roast the cauliflower for 25 - 30 minutes.
- Season both sides of the salmon with the remaining 1 1/2 teaspoons of salt and set aside.
- Combine all of the ingredients for the chimichurri sauce into a bowl and set aside.
- Combine all of the ingredients for the chipotle crema and set aside.
- Heat a pan over medium heat and add the remaining 2 teaspoons of the avocado oil. Once the oil is hot, place the salmon skin side down on the pan. Cook the salmon for about 4 minutes on each side. Once cooked, gently break the salmon down into smaller chunks to serve on the tacos.
- To assemble the tacos place about 1/4 cup of the slaw mix onto the tortilla and top with the cauliflower, salmon, chimichurri sauce, chipotle cream and some of the queso fresco.