Omega-3 Salmon Tacos

I love fish tacos, and I also love salmon. My parents are from Oregon, and I grew up eating salmon fresh off of the grill all summer long, so combining salmon with fish tacos is just a wonderful concept to me. This packs up as a super healthy brown bag lunch.

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Prep Time 10

Servings: 1

Course: Main Course

Cuisine: Mexican

Calories: 543

Ingredients Method Nutrition Notes

Ingredients

6.5 ounces fresh sockeye salmon (about one pouch or one can if you can’t get fresh; make sure to drain it)
1/2 cup tomato, chopped
1/2 cup celery, chopped
1 tablespoon mayonnaise
2 teaspoons lemon juice
2 tablespoons guacamole
2 hard or soft corn taco shells

Method

Before leaving home, mix salmon, tomato, and celery with mayonnaise and lemon juice. Place in a food-storage container. Place taco shells in a sturdy plastic container so they don’t get crushed or broken.
When you get hungry, fill the taco shells with the salmon mixture and guacamole and dig in.

Nutrition

Calories: 543kcalCarbohydrates: 23gProtein: 40gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 11gCholesterol: 107mgSodium: 294mgPotassium: 1430mgFiber: 5gSugar: 4gVitamin A: 980IUVitamin C: 19mgCalcium: 79mgIron: 2mg

Notes

Makes one brown bag lunch of 2 or 3 salmon tacos. Pack it in a cooler, cooler bag, or insulated lunchbox, or keep it in a refrigerator. Try never to eat at your desk. Eat in a break area or cafeteria or on a sunny bench outside if the day is nice. Very high in selenium; high in niacin, vitamin B6, and vitamin B12; low in sugar.

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Omega-3 Salmon Tacos