Print Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 1
Author: Spinach4Breakfast

Ingredients

  • 2 corn/gluten free tortillas
  • shredded cheese *optional
  • 2 tablespoons of chopped fresh cilantro
  • 1 organic wild caught salmon filet
  • 2 cups of raw shredded brussels sprouts
  • ¼ tsp cumin
  • ½ tsp chili powder
  • ½ tsp onion powder
  • dash of red pepper flakes
  • ¼ tsp lemon pepper
  • dash of turmeric
  • olive oil
  • salt
  • ¼ lime

Instructions

  • preheat oven to 300 degrees f.
  • squeeze the lime juice over the salmon filet, then season with lemon pepper, salt, and ¼ tsp chili powder.
  • add olive oil to a small skillet over medium heat.
  • place the seasoned filet in the skillet and cook 3-4 minutes on each side, until the inside is opaque and the filet flakes easily with a fork.
  • while the salmon is cooking, add olive oil to a medium skillet, and add the shredded brussels sprouts.
  • season them with onion powder, the remaining ¼ tsp chili powder, cumin, red pepper flakes, turmeric, and salt.
  • cook until tender.
  • place two corn tortillas on a baking sheet, and sprinkle cheese and cilantro in the center of the tortilla. place in oven until cheese has melted.
  • remove tortillas from the oven, and place on a plate.
  • take the salmon off the heat, and separate into pieces with a fork.
  • add the cooked brussels sprouts to the two tortillas over the melted cheese, then place the pieces of salmon on top.
  • fold tortillas into tacos and enjoy!