Salmon tacos with tomato corn salsa and a zesty tahini sauce. Can be easily converted into a salad or rice bowl!
For the salmon/tacos:
For the tomato corn salsa (makes ~3 cups):
For the zesty tahini sauce (makes ~1/2 cup):
Prepare your salsa & sauce beforehand OR while salmon is cooking – whatever works best for you!
*You may use shrimp or white fish as well.
**If you don’t have tahini or don’t like it, try using cashew butter or sunflower butter instead.
Any leftovers can easily be transformed into a salad, rice bowl, or wrap the next day, or the salsa can be used on avocado toast or with some baked tortilla chips.
For Gluten Free: Use gluten free tortillas
For Vegan: Cook some tofu or tempeh instead of the salmon! Season it similarly, with cumin, chili powder, and salt & pepper.
Keywords: salmon tacos