Fish Tacos
10 ounces salmon
1 tablespoon avocado oil
1 tablespoon blackening spices (sugar free)
8 butter lettuce leaves
Salsa:
1 avocado, diced
1/2 cup diced cucumber
1 jalapeño, minced
1/4 cup diced red onion
2 tablespoons minced cilantro
2 tablespoon lime juice
1. Rub the salmon with the spices. Heat the oil in a 10.5" cast iron skillet over medium high heat, add the salmon to the pan skin side down once hot. Sear for about 5 minutes, until the fish easily releases from the bottom of the skillet and the skin is crispy; flip and cook for another 3-4 minutes for a medium cook. Remove and slice into 2" cubes.
2. In a medium bowl mix together all of the ingredients for the salsa. Season with salt to taste.
3. To make the tacos, place two butter lettuce leaves together, then fill with salmon and salsa.
*Reference your nutrition guide for serving sizes
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