Ingredients
- Whole wheat tortillas
Sockeye salmon filets (grilled or roasted) or other fish or shrimp
Greens or cabbage (sliced or grated)
Greek yogurt with siracha sauce (to taste)
Avocado, 1 chopped and tossed in 1-2 TBS lime juicet
Pico de gallo:
- Diced red onion ¼ cup
- Diced tomato, ½ cup
- Chopped cilantro ¼ cup
- Above tossed with about 2 TBS lime juice
- Whole wheat tortillas
Instructions
- Grill or roast fish filets and flake into large pieces while checking for bones. For shrimp, shell them, then boil, or grill. They are easier to eat in a taco if cut into thirds.
- Prepare, yogurt (in a small bowl mix a cup of Greek yogurt with 3-4 drop, or more if you like it really spicy), the pico de gallo, and avocado.
- Heat a grill to medium, and grill tortillas until lightly browned (5-10 minutes).
- Layer yogurt, greens pico ge gallo, salmon and avocado onto a tortilla, fold it up, and enjoy!
- Adding diced mango do the pico can add a fresh sweetness
- If looking for a vegetarian option, you could replace the fish with tofu.