Southwestern Grilled Salmon Tacos with Pineapple Salsa

• Gluten free

• Seafood

  • 1 1/2 lb Salmon

• Produce

  • 2 Avocados
  • 1 Chipotle pepper, medium
  • 1/4 cup Cilantro, fresh
  • 1/2 tsp Garlic powder
  • 10 Lettuce
  • 2 Lime, Juice of
  • 1 Pineapple, cut into small dices (about 3 cups
  • 1/4 cup Red onion

• Baking & Spices

  • 3/4 tsp Paprika, smoked
  • 1/4 tsp Pepper, ground
  • 1/2 cup Red pepper
  • 2 pinch Salt
  • 1/2 tsp Sea salt

• Dairy

  • 5 1/2 oz Greek yogurt, plain

Found on joyfulhealthyeats.com

Description

Ingredients

• 1.5 lbs. salmon, skin removed
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon ground pepper
• 1 pineapple, cut into small dices (about 3 cups)
• ½ cup diced red pepper
• ¼ cup diced red onion
• ¼ cup diced fresh cilantro
• juice of 1 lime
• pinch of salt
• 5.5 oz. plain greek yogurt
• 1 medium chipotle pepper (in adobe sauce)
• ¼ teaspoon smoked paprika
• juice of 1 lime
• pinch of salt
• 2 avocados, sliced
• 10-12 lettuce cups (boston lettuce, bibb lettuce, or butter lettuce)

Directions

• In a food processor, add greek yogurt, chipotle pepper, ¼ teaspoon smoked paprika, lime juice, and a pinch of salt. Blend until smooth. Set aside.
• Next, in a small bowl add diced pineapple, red pepper, red onion, fresh cilantro, lime juice, and a pinch of salt. Gently toss to incorporate all the ingredients. set aside.
• Heat the grill to medium high heat.
• In a small bowl add garlic powder, ½ teaspoon smoked paprika, sea salt, and ground pepper. Stir together.
• Pat the salmon dry and season one side of the salmon, making sure to gently rub the mixture in.
• Place the salmon on the grill seasoned side down. Grill for 4-5 minutes, or until the salmon releases from the grill. Flip and cook the salmon another 4-5 minutes. Remove from the grill and gently fork the salmon apart into chunks.
• Serve the salmon on a lettuce cup, topped with pineapple salsa, avocado slices, and the Chipotle Crema.

Nutrition