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Jeidipippins
Tacos with spicy dill-lemon-salmon fillet
Tacos stuffed with spicy salmon, avocado, corn, parsley and sour cream.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Halve the salmon in the length. Sprinkle the salmon fillets around with the spice mix for salmon.
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Heat the oil in a frying pan and fry the salmon fillets over medium heat in 5-6 just until done. Turn halfway.
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Meanwhile, cut the avocado in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
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Cut the flesh into slices. Let the corn drain in a colander. Halve the snoepto and finely chop the parsley.
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Heat the taco shells for about 5 minutes in the middle of the preheated oven.
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Meanwhile, mix ⅔ of the halved snack tomatoes with the parsley and the rest of the oil.
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Divide the rest of the snack tomatoes, the corn, avocado, salmon and sour cream over the tacos. Serve the tomato salad.
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Nutrition
865Calories
Sodium33% DV800mg
Fat95% DV62g
Protein74% DV37g
Carbs11% DV34g
Fiber40% DV10g
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