Salmon and Black Bean Tacos
These bold and satisfying tacos layer spiced grilled salmon with fiber-rich black beans for a protein combination that far exceeds typical taco recipes. Each serving of two tacos delivers over 35 grams of protein and is packed with Mexican-inspired flavors.
Spiced grilled salmon and hearty black beans come together in corn tortillas for a high protein taco night.
Nutrition per serving
Ingredients
Protein
Base
Seasoning
Topping
Instructions
Season the Salmon
Cut the salmon fillet into finger-sized strips removing any pin bones. In a small bowl combine the chili powder, cumin, salt, and black pepper. Coat the salmon strips evenly on all sides with the spice mixture and let them sit for 5 minutes.
Warm the Beans
Add the drained and rinsed black beans to a small saucepan over medium heat. Season with a pinch of cumin and salt, stir to combine, and heat through until steaming. Keep warm on low heat while you cook the salmon.
Grill or Pan-Fry the Salmon
Heat a grill pan or non-stick skillet over medium-high heat and lightly grease with cooking spray. Cook the spiced salmon strips for 2 to 3 minutes per side until cooked through with slightly charred edges. Remove from heat and set aside.
Assemble the Tacos
Warm the corn tortillas directly over a gas flame or in a dry skillet for 30 seconds per side. Spoon a layer of warm black beans onto each tortilla, top with salmon strips, and finish with shredded purple cabbage. Serve immediately while everything is hot.
Substitutions
Common mistakes
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