The Best Tacos You'll Ever Have

To contact us Click HERE

Who doesn't love tacos? Alex has started a tradition of making them every Sunday night, and we usually make them with fish and then douse them with sour cream. But I was thrilled when San-Francisco-based Kimberley from The Year In Food agreed to share her go-to (healthy!) recipe...

The Best Healthy Tacos You'll Ever Have
By Kimberley of The Year In Food, who is also writing a book!

I have a weakness for tacos. Living in California, they're abundant, typically cheap, and vibrantly flavorful. When I cook at home, I strive for healthy dishes that are rich in both flavor and color—and these tacos win on all fronts. The spice rub is so simple and so versatile: you can use it with veggies, tofu, shrimp, fish or chicken.

Recipe: The Best Healthy Tacos
Serves 4

For the salsa:
2 cups cherry tomatoes, quartered
4 green onions, thinly sliced
3 tbsp. fresh cilantro, chopped
1/2 small jalapeño, finely diced
Juice of 1 lime
1/2 tsp. sea salt

For the salmon:
1 tbsp. paprika
1 tbsp. cumin
1 tsp. chipotle chile powder
1/2 tsp. sea salt
12 oz. wild Alaskan salmon, in filets
Corn tortillas for serving

Garnish:
Feta cheese, crumbled
Lime slices
Cilantro

What to do:

Preheat oven to 400 degrees.

First, make the salsa. In a mixing bowl, combine the cherry tomatoes with the green onions, cilantro, jalapeño, lime juice and sea salt. Set aside until ready for use.

Next, combine the paprika, cumin, chipotle and sea salt to make the rub. Generously season the salmon with the rub. You may have a little left over—you can save it in a sealed glass jar in the pantry for future use.

Lightly grease a medium baking dish and place the salmon fillets inside, skin side down. Roast for about 12-15 minutes, until the salmon is cooked through but not dry. (Cooking times will vary depending on the thickness of your fillet—so be sure to check after about 10 minutes.) Remove salmon from heat and set aside to cool for a few minutes. Flake the salmon with a fork for serving.

Prepare the tacos on a single corn tortilla with the salmon first, followed by the salsa, feta cheese, and a cilantro/lime garnish if desired. Enjoy!

Thank you so much, Kimberley!

P.S. More best recipes, including caramel apple pie and a peach tart.

(Photos and recipe by Kimberley from The Year In Food. Thanks to Shoko for help with this series.)