(nut free, can be gluten free)
The great thing about tacos is how versatile they are; You can quite literally put any kind of protein in a taco and it tastes good (ground turkey or beef, pulled pork or chicken, lentils, tofu, eggs, fish, and apparently ham… not too sure about that one but to each their own!). This recipe puts a seafood twist on the traditional Mexican dish by using salmon, but you may use shrimp or white fish as well. The tomato corn salsa adds a light sweetness and crunch, and the zesty tahini sauce tops it all off with a subtle nuttiness and bright pop of citrus.
Another nice part of this recipe is that you can prepare the components beforehand, so that when dinner time rolls around all you have to do is the fun part – assembling! Any leftovers can easily be transformed into a salad the next day, or the salsa can be used on avocado toast or with some baked tortilla chips. Enjoy!Print