Description
A flavorful and healthy meal prep recipe featuring blackened salmon, crisp cabbage slaw, and a creamy yogurt sauce, designed to stay fresh and delicious for up to four days.
Ingredients
Scale
- 1.5 lbs wild-caught salmon fillets
- 2 tbsp avocado oil (divided)
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 3 cups pre-shredded coleslaw mix (purple and green cabbage)
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp honey
- Pinch of salt
- Zest of 1 lime
- 1/2 cup plain non-fat Greek yogurt
- Juice of half a lime
- 1/4 cup fresh cilantro, chopped
- 8–10 corn or whole wheat tortillas
- 2 lemons, cut into wedges
Instructions
- In a small bowl, combine paprika, garlic powder, onion powder, oregano, cayenne, and black pepper to create the blackening spice blend.
- Pat salmon fillets dry with paper towels. Rub each fillet with 1 tablespoon of avocado oil, then coat both sides generously with the spice blend, pressing it into the fish.
- Heat a large cast iron skillet over medium-high heat until hot. Add 1 tablespoon of avocado oil. Place salmon in the skillet and do not move for 4-5 minutes to form a crust. Flip and cook for another 4-5 minutes until internal temperature reaches 145°F. Remove and let rest for 5 minutes before flaking.
- In a large bowl, toss shredded cabbage with olive oil, lime juice, honey, salt, and lime zest. Set aside.
- In a small bowl, mix Greek yogurt, lime juice, chopped cilantro, and a pinch of salt to make the sauce.
- Flake the cooked salmon into large chunks. Portion salmon, slaw, and tortillas into meal prep containers. Store yogurt sauce and lemon wedges separately or on the side.
- Seal containers tightly and refrigerate. Components can be stored separately to maintain texture.
Notes
[‘Let salmon cool completely before sealing containers to prevent sogginess.’, ‘Store slaw and sauce separately from the salmon until serving for best texture.’, ‘Salmon freezes well for up to 3 months, but tortillas should be stored fresh.’, ‘Use a paper towel at the bottom of the container to absorb excess moisture.’]
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco with slaw and
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 4
- Protein: 28
Keywords: blackened salmon, meal prep, salmon tacos, healthy lunch, high protein, gluten-free option, keto friendly, easy dinner