Alexina Anatole's Salmon Tacos with Grapefruit and Avocado

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is lower in calories, while tilapia is more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt reduces calories while maintaining creaminess.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is less expensive.

Make the spice rub by combining crushed cumin, hot paprika, cayenne, garlic powder, and oregano.

Add vegetable oil and maple syrup to the spice mix to create a marinade.

Coat the skinned salmon fillets generously with the marinade.

Heat a very hot pan and sear the salmon for 45 to 60 seconds on each side until charred.

Transfer the salmon to an oven preheated to 160 degrees fan and cook for an additional 5 minutes.

While the salmon is in the oven, prepare the avocado crema by scooping ripe avocado into a jug.

Grate garlic and green chili into the jug using a microplane, and add lime juice, coconut cream, and a splash of boiling water.

Blend the avocado mixture until smooth, adjusting salt and lime to taste.

Prepare the grapefruit salsa by chopping radishes and cucumber, then segmenting the grapefruit.

Combine radishes, cucumber, and grapefruit in a bowl.

Assemble the tacos by layering avocado crema, grapefruit salsa, and charred salmon on tortillas, garnishing with toasted pumpkin seeds and mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens