Almond Flour Salmon Tacos and Avocado Herb Cream
Working at a Mexican restaurant taught me that anything can be made into a taco, and when in BC, we make salmon tacos. This time around I wanted grain-free tortillas to save the normal bloat we get after corn tortillas. These tortillas are made out of almond flour, psyllium and egg with xanthan gum to keep their shape and elasticity. These do take a little bit of time to make, so if you are really in a rush just buy some healthier tortillas or use lettuce wraps, which are always delicious. If you have a tortilla press that is ideal, but I just used cellophane and a rolling pin and it worked out just fine!
There are four components to this dish so plan which order to make everything in. Sauce -> slaw -> salmon -> tortillas. However you could easily make the sauce (or use left over) and salmon and eat lettuce wraps for a quick dinner/ lunch. For the cream sauce I had a bunch of cilantro and fresh chives from the garden but feel free to add whatever you have fresh (parsley, thyme, oregano, green onion, basil) because it is going with lemon. I usually would do a cilantro lime with tacos but I had no lime so we went lemon herb! Save some money and some time going to the store and be creative in the kitchen, sometimes that is when the best recipes are created.
I chose a savoy cabbage because it is softer and I was going to add a little extra crunch with radish and carrots. You could use traditional green cabbage as well just slice it very thin so it does not overpower the soft salmon.
Savoy Slaw with Avocado Herb Cream
Ingredients:
Avo Cream:
1 large avocado - ripe
1 ½ cups chopped fresh herbs (cilantro, chives, parsley, basil)
3 tbsp lemon juice
3 cloves garlic
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
Slaw:
½ small head of savoy cabbage - thinly sliced
4 radishes - thinly sliced
1 carrot - thinly sliced
¼ purple onion - thinly sliced
Directions:
Place all ingredients in a food processor or blender and blend until smooth. You may need to add water to thin it out a bit.
Mix all of the veggies in a bowl and add about ⅓-½ of the avocado cream and mix thoroughly. There will be left over sauce for salads, veggies, left over tacos or whatever TF you want.
BBQ Salmon
Ingredients:
1 lb salmon fillet
1 tbsp honey
1 tbsp lemon juice
1 clove garlic - minced
2 tbsp tamari
Directions:
Mix honey, garlic, lemon juice and tamari in a bowl and place salmon in to marinate for at least an hour
BBQ on foil for about 20 minutes or until fish is flaky. You can bake this too, whatever is easier!
remove the skin before serving for tacos
Almond Flour Tortillas
Ingredients:
¾ cup almond flour
1 tbsp coconut flour
1 tbsp psyllium husk
1 ½ tsp xanthan gum
1 tsp chilli flakes
1 tsp dried parsley
1 tsp Himalayan sea salt
1 egg - beaten
2 tbsp water
1 tbsp avocado oil - for the pan
Directions:
Combine dry ingredients in a food processor
Beat the egg and water together and add to food processor on low speed until a ball forms
Let the dough sit for a minute to allow fluids to be absorbed before handing
Heat cast iron or any pan on medium heat and add ½ tbsp avocado oil
Separate into 6-8 balls, depending on your tortilla size preference
Place each ball of dough between plastic wrap or parchment paper and roll into a thin disk
Cook on medium heat for about a minute each side and wrap cooked tortillas in a clean dish towel or in tin foil to keep the heat and moisture in
You can pre-roll all of the tortillas and cook or roll them out as each one is cooking. I just did one at a time to multitask and save time
