Roasted Salmon Tacos
Serves 410 mins prep15 mins cook
Delicious roasted salmon and veggie tacos featuring almond flour tortillas, arugula, and a drizzle of miso tahini sauce, perfect for Taco Tuesday. Easily made with leftover ingredients, these tacos are colorful and flavorful.
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What you need
Instructions
1: Prepare the roasted salmon and leftover veggies. 2: Assemble the tacos by placing arugula, red cabbage, roasted asparagus, and red peppers on almond flour tortillas. 3: Add roasted salmon, avocado, mango, micro greens, crispy chickpeas, pumpkin seeds, and hemp seeds to the tacos. 4: In a bowl, whisk together tahini, white miso, lemon juice, coconut aminos, and water until desired consistency is reached. 5: Drizzle the miso tahini sauce over the assembled tacos and serve.View original recipe