Yields4 ServingsPrep Time10 minsCook Time8 minsTotal Time18 mins
1lbskinless salmon fillets, cut lengthwise in half then crosswise in half
2tbspblackened seasoning
1tbspolive oil
8(6-inch) extra thin yellow corn tortillas
1large avocado, pitted and chopped
½cupdrained and rinsed, no salt added canned black beans
½cupdrained and rinsed, no salt added canned black beans
½cupshredded red cabbage
¼cupchopped green onion
½cupplain nonfat greek yogurt
1
Sprinkle salmon with seasoning. In large skillet, heat oil over medium-high heat; add salmon and cook 8 minutes or until internal temperature reaches 145° and outside is “blackened”, turning once.
2
Heat tortillas between 2 damp paper towels in microwave oven 30 seconds. Fill tortillas with salmon, avocado, beans, corn, cabbage and onion; drizzle with yogurt.
Make it a Meal: Serve with mango, radish, cilantro and toasted Pepita salad with a citrus dressing.
Ingredients
1lbskinless salmon fillets, cut lengthwise in half then crosswise in half
2tbspblackened seasoning
1tbspolive oil
8(6-inch) extra thin yellow corn tortillas
1large avocado, pitted and chopped
½cupdrained and rinsed, no salt added canned black beans
½cupdrained and rinsed, no salt added canned black beans
½cupshredded red cabbage
¼cupchopped green onion
½cupplain nonfat greek yogurt
Directions
1
Sprinkle salmon with seasoning. In large skillet, heat oil over medium-high heat; add salmon and cook 8 minutes or until internal temperature reaches 145° and outside is “blackened”, turning once.
2
Heat tortillas between 2 damp paper towels in microwave oven 30 seconds. Fill tortillas with salmon, avocado, beans, corn, cabbage and onion; drizzle with yogurt.
