Salmon Tacos
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
772
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 772 cal. | (37 %) | ||
| Protein | 30.81 g | (31 %) | ||
| Fat | 50.75 g | (44 %) | ||
| Carbohydrates | 52.7 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.34 g | (21 %) |
more nutritional values
| Vitamin A | 511.09 mg | (63,886 %) | ||
| Vitamin D | 0.45 μg | (2 %) | ||
| Vitamin E | 3.81 mg | (32 %) | ||
| Vitamin B₁ | 0.53 mg | (53 %) | ||
| Vitamin B₂ | 0.65 mg | (59 %) | ||
| Niacin | 16.59 mg | (138 %) | ||
| Vitamin B₆ | 1.35 mg | (96 %) | ||
| Folate | 147.31 μg | (49 %) | ||
| Pantothenic acid | 2.63 mg | (44 %) | ||
| Biotin | 21.03 μg | (47 %) | ||
| Vitamin B₁₂ | 2.77 μg | (92 %) | ||
| Vitamin C | 79.24 mg | (83 %) | ||
| Potassium | 1,688.36 mg | (42 %) | ||
| Calcium | 204.33 mg | (20 %) | ||
| Magnesium | 132.36 mg | (44 %) | ||
| Iron | 3.51 mg | (23 %) | ||
| Iodine | 14.39 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 18.69 g | |||
| Cholesterol | 145.09 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 pc Salmon (skinless) (400 grams) (approximately 14 ounces)
- 3 Tbsps lemon juice
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 4 Taco shells
- 1 small red onion
- 3 Tomatoes
- ¼ Cucumber
- Red cabbage
- Lettuce
- 100 grams Whipped cream
- 2 Tbsps chopped parsley
- 4 Lemon wedge
Preparation steps
1.
Toss the salmon with 1 tablespoon lemon juice, season with salt and pepper and coat with oil.
2.
Peel the onion and cut into rings. Rinse the parsley, shake dry, pluck the leaves and finely chop. Rinse the tomatoes and cucumber. Dice the tomato, removing the seeds. Halve the cucumber lengthwise, remove the seeds and julienne.
3.
Thinly slice the cabbage and lettuce.
4.
Mix the sour cream with the remaining lemon juice and 1 tablespoon parsley and season with salt and pepper.
5.
Grill the salmon for about 3 minutes per side, or until cooked to your liking.
6.
Warm the taco shells on the grill for 2 - 3 minutes.
7.
Slice the salmon and distribute between the taco shells. Garnish with vegetables of choice, sour cream and parsley. Serve with lemon wedges.
