Taco Shells with Salmon and Vegetables
Taco shells with salmon and vegetables is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 piece salmon fillet (skinless about 400 g)
- 3 tbsp Lemon juice
- 1 tbsp oil
- Salt
- black pepper (freshly ground)
- 4 taco shells (about 10 g each, ready-made)
- 1 small red onion
- 3 tomatoes
- 0.25 Cucumber
- red cabbage
- lettuce
- 100 g Sour cream
- 2 tbsp chopped parsley
- 4 lemon slices
Instructions
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1.
Season salmon with 1 tbsp lemon juice, salt and pepper and brush with olive oil.
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2.
Peel the onion and slice into rings. Wash parsley, shake dry, pluck leaves from stems and finely chop. Wash tomatoes and cucumber. Core tomatoes and dice them. Halve cucumber lengthwise, remove seeds generously and cut into thin sticks.
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3.
Slice red cabbage and lettuce into fine strips.
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4.
Whisk sour cream with remaining lemon juice, salt and pepper and fold in 1 tbsp parsley.
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5.
Grill salmon on a hot grill for about 3 minutes per side.
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6.
Warm taco shells on the grill for 2-3 minutes.
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7.
Divide salmon fillet into four long portions and place them in the taco shells, sprinkling some vegetables over each. Add a spoonful of sour cream and sprinkle with parsley. Top with remaining vegetables and serve with lemon wedges.
