Description
Fresh and vibrant salmon taco bowls packed with seasoned salmon, rice, and colorful toppings. A wholesome and flavorful meal perfect for quick lunches or dinners.
Ingredients
- 1 lb salmon, skin removed
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 cups cooked rice
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup corn kernels
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup Greek yogurt or sour cream
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place salmon on the sheet, drizzle with olive oil, and season with chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Bake for 12–15 minutes or until salmon is cooked through and flakes easily.
- Remove from oven and flake salmon into bite-sized pieces.
- In serving bowls, add cooked rice as the base.
- Top with salmon, lettuce, tomatoes, avocado, corn, and red onion.
- In a small bowl, mix Greek yogurt with lime juice and a pinch of salt to make a sauce.
- Drizzle sauce over bowls and garnish with fresh cilantro. Serve immediately.
Notes
- Swap rice for cauliflower rice for a lower-carb option.
- Add black beans for extra protein and fiber.
- Use dairy-free yogurt to make it lactose-free.
- Store components separately for best freshness when meal prepping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 70 mg
