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Tacos with spicy dill-lemon-salmon fillet
 
 
2 ServingsPTM25 min

Tacos with spicy dill-lemon-salmon fillet


Tacos stuffed with spicy salmon, avocado, corn, parsley and sour cream.

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Directions

  1. Preheat the oven to 180 ° C.
  2. Halve the salmon in the length. Sprinkle the salmon fillets around with the spice mix for salmon.
  3. Heat the oil in a frying pan and fry the salmon fillets over medium heat in 5-6 just until done. Turn halfway.
  4. Meanwhile, cut the avocado in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
  5. Cut the flesh into slices. Let the corn drain in a colander. Halve the snoepto and finely chop the parsley.
  6. Heat the taco shells for about 5 minutes in the middle of the preheated oven.
  7. Meanwhile, mix ⅔ of the halved snack tomatoes with the parsley and the rest of the oil.
  8. Divide the rest of the snack tomatoes, the corn, avocado, salmon and sour cream over the tacos. Serve the tomato salad.


Nutrition

865Calories
Sodium33% DV800mg
Fat95% DV62g
Protein74% DV37g
Carbs11% DV34g
Fiber40% DV10g

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