20minutes
502Calories
33gProtein
2servings
Fish tacos come from Baja California, where the fish is deep-fried. Fried salmon is the version for home: fast, light, with red cabbage for bite and yoghurt for the heat.
Ingredients
Forservings
- 250 gSalmon fillet
- 120 gCorn tortillas (6 piece)
- 150 gRed cabbage
- 100 gPlain yoghurt
- 10 gSriracha (2 tsp)
- 20 gLime juice (1 tbsp)
- 10 gCanola oil (1 tbsp)
- Paprika, cumin, parsley, salt
How to make it
- Season the salmon with paprika, cumin and salt, fry it in the oil for three minutes a side, pull it into pieces.
- Finely shred the red cabbage and knead it with half the lime and salt. Stir the yoghurt with the sriracha and the rest of the lime.
- Warm the tortillas in a dry pan, fill with the cabbage, salmon and sauce, parsley over the top.
One tip
Two tortillas on top of each other, as in Mexico. Then nothing tears.
Nutrition per serving
| Calories | 502 |
|---|---|
| Protein | 33 g |
| Fat | 24 g |
| Carbs | 38 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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