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Salmon Tacos With Spicy Black Bean Slaw

It’s taco night made healthy with colorful veggies and heart-healthy salmon! The slaw for these tacos comes together quickly with the help of bagged coleslaw and canned black beans. The flavors bring a southwest spice vibe — and a kick from a jalapeno! Don’t worry, this recipe is kid-friendly and still delicious without it.
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Cuisine: Mexican
Course: Dinner, Lunch
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 730kcal

Ingredients

Spicy black bean slaw:

  • 16 oz. bag coleslaw mix
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • ½ red onion (diced)
  • 1 cup fresh cilantro (chopped)
  • 1 can black beans (14½ oz., drained, rinsed and dried)
  • 1 cup reduced fat Greek yogurt
  • 2 limes (juiced)
  • 1 ½ tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • ¾ tsp. cumin
  • ¾ tsp. black pepper
  • 1 jalapeno, diced with seeds removed (optional)

Salmon tacos:

  • 1 lb. salmon (or 12-oz can wild salmon – see notes)
  • ½ Tbsp. olive oil
  • 8 8” whole grain soft tortillas
  • 1 medium sliced avocado, sliced (optional)
  • Fresh cilantro for topping (optional)

Instructions

  • Preheat oven to 400°F and line a sheet pan with parchment paper.
  • Place drained and rinsed black beans in one layer on a clean kitchen towel (or several paper towels) to dry. Place coleslaw mix, bell peppers, jalapeno (if using), red onion, cilantro and black beans in a large mixing bowl and stir.
  • Place salmon skin side down on prepared sheet pan. Drizzle olive oil on top and season with salt and pepper. Bake until cooked through, about 12-18 minutes (depending on thickness of salmon). Pre-cut fillets take less time to cook.
  • While salmon is baking, make the yogurt sauce for the slaw: In a medium bowl, add Greek yogurt, lime juice, chili powder, paprika, garlic powder, salt, cumin and pepper. Stir with a large spoon until combined. Add slaw dressing to the large mixing bowl with veggies and black beans and mix well. Set aside.
  • Once salmon has cooked through, remove from oven and let rest. After a few minutes, flake the salmon into small, bite-sized pieces.
  • Place tortillas on a large plate and cover with a wet paper towel. Microwave until warm, about 30-60 seconds.
  • To assemble tacos: Place two warm tortillas on each plate. Layer with ¼ cup of black bean slaw and flaked salmon. Option to top tacos with sliced avocado and fresh cilantro. Enjoy!

Notes

• For canned salmon, skip the baking salmon steps and add canned salmon to the tortillas after adding black bean slaw.
• You will have extra black bean slaw — enjoy with scrambled eggs for breakfast or as a vegetarian wrap for lunch. It will keep for 24 hours in the fridge, but it will change texture over time.

Nutrition

Calories: 730kcalCarbohydrates: 85gProtein: 46gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 66mgSodium: 1186mgPotassium: 1520mgFiber: 22gSugar: 14gVitamin A: 2804IUVitamin C: 125mgCalcium: 357mgIron: 7mg
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Nutrition Facts
Salmon Tacos With Spicy Black Bean Slaw
Amount per Serving
Calories
730
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
9
g
Cholesterol
 
66
mg
22
%
Sodium
 
1186
mg
52
%
Potassium
 
1520
mg
43
%
Carbohydrates
 
85
g
28
%
Fiber
 
22
g
92
%
Sugar
 
14
g
16
%
Protein
 
46
g
92
%
Vitamin A
 
2804
IU
56
%
Vitamin C
 
125
mg
152
%
Calcium
 
357
mg
36
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.