Or a “bowl”.
Put a bunch of meat and salsa on cauliflower rice and pretend it even slightly resembles a taco.
But I’m not a salad person or a bowl person. At least when it comes to tacos.
You have to be able to hold a taco in your hand.
You need that crunch of a taco shell.
It’s gotta just feel like a taco, you know?
Using jicama as taco shells is my new favorite thing. If you’re lucky enough to live near an HEB, they sell these jicama “tortillas” in the produce section and they’re life-changing.
They make healthy tacos so much easier! If you don’t have anywhere near you that has them, you can just get a jicama and peel and thinly slice it yourself.
I think the jicama tortillas work amazingly well for fish and shrimp tacos because the jicama is crisp and cool and doesn’t really taste like much of anything.
For the rest of the recipe, you just coat the salmon with some lime juice and a bunch of spices and cook it until it is flaky and cooked through. I tend to do mine on the stove but if it’s grilling season, you can totally do it that way.
While the salmon is cooking, you can chop up the pineapple, red onion, jalapeno, and cilantro and toss it with lime juice.
When the salmon is cooked, place some on the jicama tortillas and top with the pineapple salsa, some diced avocado, and fresh cilantro if you’re into that sort of thing.
These take less than 30 minutes to put together and are a delicious, healthy Taco Tuesday dinner that the whole family will love!
Paleo Salmon Tacos with Pineapple Salsa Recipe
- 1 Pineapple finely diced
- 0.25 Red Onion finely diced
- 0.25 Fresh Cilantro finely chopped
- 1 Jalapeño stem and seeds removed, finely minced
- 1 Lime Juice
- Salt to taste
- 1 Salmon
- 1 Coconut Oil melted
- 1 Fresh Lime Juice
- 0.5 Chili Powder
- 0.25 Cumin
- 0.25 Onion Powder
- 0.25 Garlic Powder
- 0.25 Paprika
- 0.25 Salt
- 0.25 Black Pepper
- Jicama Tortillas or peel and thinly slice jicama
- 1 Avocado diced
- Chopped Cilantro optional, for serving
- Stir together all ingredients and store in the fridge until ready to serve.
- Combine coconut oil, fresh lime juice, chili powder, cumin, onion powder, garlic powder, paprika, salt, and black pepper. Generously coat both sides of salmon.
- Heat cast iron skillet over medium-high heat and brush with a tiny bit of coconut oil.
- Cook salmon for 5 minutes, flip, and cook another 5 minutes or until cooked through.
- To assemble tacos, place a bit of salmon on each tortilla and top with avocado, pineapple salsa, and cilantro.