A healthy take on a traditional taco that can help balance blood sugar levels in line with American Diabetes Association 2015 Recipe Guidelines.
The avocado cabbage slaw makes for a refreshing topping to cumin-rubbed salmon inside warm corn taco shells. Serves 4
For the salmon
Ingredients
Method
1 Sprinkle salmon filets with cumin and pepper.
2 Wrap salmon in foil and grill over medium heat for 10 to 12 minutes, turning once, until cooked through.
3 Wrap tortillas in foil and place on grill for 4 minutes, turning once until warm.
4 Fill tortillas with cubed cooked salmon, pico de gallo and avocado cabbage carrot cole slaw (see recipe below) dividing evenly.
For the coleslaw
Ingredients
Method
1 Place one avocado, vinegar, water, sugar and cumin in a blender.
2 With the blender on puree setting, blend until smooth.
3 In a large bowl, combine the cabbage, carrots, onion, cilantro and one diced avocado.
4 Pour dressing over cabbage mixture, toss gently and season to taste with salt and pepper.
Recipe © Avocado Central
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