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1 tbsp olive oil. salt, pepper. Recipe. 1. Place the salmon filets on a baking tray lined with parchment paper. 2. Season with salt and pepper and roast for 7-8 minutes at 160˚C.
3. To make the broccoli slaw; rinse the vegetables and cut out the florets from the broccoli. Combined with some colorful and crunchy broccoli slaw, this makes a fresh and easy lunch option to bring in to work or prepare for a picnic. Here we have combined all kinds of good fats to keep your energy up throughout the day. Salmon and avocado both help turn this into a filling meal – though we recommend eating this with a side of beans or fresh fruit for some extra carbohydrate and. Microwave butter in a small microwave-safe bowl until melted, 20 to 30 seconds.
Whisk in lemon juice. Add Cajun seasoning. Quickly release the pressure. Meanwhile, in a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine.
Stir in the mayonnaise and lime juice until blended. Heat a small nonstick skillet over medium-high heat. Warm the tortillas, one at a time, turning until heated through. Mix broccoli slaw, carrots, jalapeño and onion in a large bowl. Sprinkle tilapia with salt and pepper.
In a large nonstick skillet, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings. Directions: In a large bowl, combine the broccoli slaw, onion, cilantro, 1 Tbs. plus 1 tsp. of the lime juice and the chile.
Toss to combine. Season to taste with salt and black pepper. Let the slaw stand while preparing the sauce and fish. 1-½ lbs Salmon fillets (2 large or 4 small filletsit will be further divided for the tacos) 2 tablespoons olive oil.
2 tablespoons fresh squeezed lemon juice (½ lemon) ½ lemon sliced *optional. 1 tablespoon fresh squeezed lime juice (½ of a lime) ¼ lime sliced *optional. ¼ cup fresh cilantro. Top tortillas with slaw/salad mix and fresh cilantro.
Remove skin from salmon and use your fingers to pull chunks of salmon to divide it among the tortillas and top with Avocado Crema or guacamole and/or any other favorite taco topping. Assemble the tacos: Fill each tortilla with slaw, a few hunks of salmon, a small handful of fresh cilantro, a few slices of jalapeño, and a drizzle of Sriracha aioli.
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