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Salmon Tacos with Avocado Crema - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 1/2 teaspoons Smoked Paprika
  • 1/2 teaspoons Garlic Powder
  • 1/2 teaspoons Onion Powder
  • 1/2 teaspoons Chipotle Chili Powder
  • 1/2 teaspoons Cumin
  • 1/2 teaspoons Salt #1
  • 1/4 teaspoons Black Pepper
  • 1 cup drain Whole Kernel Corn, Canned
  • 1 cup dice Tomato
  • 1/4 cups chop Cilantro, Fresh
  • 1 tablespoon juice Lime Juice #1
  • 1/8 teaspoons Salt #2
  • 3/4 pounds Salmon Fillet
  • 1 medium peel and pit Avocado
  • 1/2 cups Sour Cream
  • 1 tablespoon juice Lime Juice #2
  • 1/8 teaspoons Salt #3

Serving Day Ingredients

  • 1/2 tablespoons Olive Oil
  • 8 individual Corn Tortillas

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 tacos
  • 532 Calories
  • 23g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 68mg Cholesterol
  • 630mg Sodium
  • 57g Total Carb
  • 3g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 24g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, mix together smoked paprika, garlic powder, onion powder, chipotle powder, cumin, salt #1 and pepper.
  2. In another bowl, mix together corn, tomato, cilantro, lime juice #1 and salt #2.
  3. Set corn salsa aside.
  4. Heat olive oil in skillet over medium heat.
  5. Rub spice mixture onto both sides of salmon.
  6. Add salmon and cook for 4 minutes on one side, and 3 minutes on the other.
  7. In a bowl, mash avocado with fork.
  8. Add in sour cream, lime juice #2 and salt #3. Mix until smooth.
  9. Remove salmon from pan and flake with fork.
  10. Serve on tortillas with corn salsa and crema.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, mix together smoked paprika, garlic powder, onion powder, chipotle powder, cumin, salt #1 and pepper.
  2. In another bowl, mix together corn, tomato, cilantro, lime juice #1 and salt #2.
  3. Divide corn salsa into quart freezer bags.
  4. Rub spice mixture onto both sides of salmon.
  5. Divide salmon among indicated number of gallon freezer bags.
  6. In a bowl, mash avocado with fork.
  7. Add in sour cream, lime juice #2 and salt #3. Mix until smooth.
  8. Divide crema into pint bags. Place one salsa and one crema bag in each gallon bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat olive oil in skillet over medium heat.
  3. Add salmon and cook for 4 minutes on one side, and 3 minutes on the other.
  4. Remove from pan and flake with fork.
  5. Serve on tortillas with corn salsa and crema.

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