2 Tbsp fresh lime juice (1 medium or large lime)
2 tsp honey
1 tsp cumin
1/2 tsp sea salt
1/2 tsp chili powder
1/4 tsp cracked black pepper
2 large salmon fillets with skin (thawed if using frozen salmon)
1 tsp coconut oil (for cooking salmon)
1 can of black beans
1 fresh corn (*canned works just as well in this recipe- see note below)
queso fresco cheese
1 medium or large avocado
salsa of your choice
1. Measure out the first 6 ingredients in a medium bowl (one that's large enough for both fillets to lay side by side, so both can equally marinate), and whisk them together. Add the salmon, placing each fillet skin side up in the dish. Cover, refrigerate and let fillets marinade for about 30 minutes.
2. *When using canned veggies, I always rinse them in cold water before cooking with them to reduce some of the sodium content. (This is totally optional, but recommended if you're watching your sodium intake.) Dice up the cilantro and slice the avocado into thin slices and place each in small ramekins until you're ready to serve. Crumble the queso fresco as well and set aside in a ramekin.
3. Meanwhile, spray a medium skillet with cooking spray and turn heat to medium-high. Saute the corn until it's lightly golden brown (this will bring out some of the sweetness in the corn!) This should only take about 7-8 mins (or so). Add the black beans ~ just to warm them up. Mix them in with the corn, and cook for 3-4 more mins.
4. Place them in a glass bowl and set aside.
5. Now you're ready to start the salmon...Using the same skillet, turn the heat to medium (about a 5) and place the salmon fillets skin side up. Cook for 3 mins, then flip both over and cook 3-4 more mins. (It's very easy to overcook salmon, so just pay attention here so you don't overdo it!) The skin should stick to the pan (or make it very easy to peel off once it's done cooking).
6. To heat up the tortillas - heat up a small skillet to high heat and wait for the pan to get hot. Quickly rinse each tortilla in water then place on the hot skillet, making sure to turn frequently so they don't burn. Place on a plate between pieces of paper towels until ready to serve. This should only take a minute or two.
7. Time to plate 'em up! You can pile up the ingredients however you would like . . . this is the way I did it:
Tortilla, then salmon, then corn and beans, then queso fresco, avocado, salsa, then cilantro. Whew, that's one hell of a taco, isn't it!??
This recipe was adapted from a recipe found in the Against All Grain cookbook