Salmon Tacos with Guacamole

Salmon Tacos with Guacamole
Makes 4
Prep 15 m
Cook 15 m
Stand 5 m
Bake 15 m


  1. 1 of 1 In a small lidded pot, combine 1 1/2 cups water, 1 cup Texmati Royal Blend rice and 1 tbsp olive oil. Bring to a boil, reduce heat to low and cook, covered, 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and stir in 1/4 tsp salt and 1/8 tsp pepper. Cover and set aside. Meanwhile, mash 1 ripe avocado in a bowl. Stir in 1 tsp lime juice, 1 clove grated garlic, 1 tbsp chopped cilantro and 1/4 tsp salt. Set aside. Pat dry four 4 oz salmon fillets. Place on a foil-lined baking sheet and rub with 2 tsp olive oil. In a small bowl, combine 1/2 tsp each coriander and sweet paprika, 1/4 tsp salt and 1/8 tsp pepper. Rub onto salmon. Bake at 400 degrees for 15 minutes, until fish flakes easily with a fork. Wrap 8 small corn tortillas in foil; place in oven for a few minutes until warmed through. To assemble, flake salmon into large pieces, leaving skin on foil, and place on warm tortillas with guacamole and Cilantro-Lime Yogurt. Add cilantro and lime wedges, if desired, and serve with rice on the side.

Cilantro-Lime Yogurt

  1. 1 of 1 Combine 1 container (6 oz) 0% plain Greek yogurt with 1 tbsp chopped cilantro, 1 tsp each lime juice and lime zest and 1/8 tsp salt.
Nutrition Information for Salmon Tacos with Guacamole
Servings Per Recipe: 4
Per Serving: 598 mg sodium, 30 g pro., 8 g fiber, 41 g carb., 18 g Fat, total, 446 kcal cal.