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Gluten-Free Salmon Tacos with Charred Pineapple Salsa

Crisp-skinned salmon and cool cabbage meet smoky, tangy pineapple salsa in soft corn tortillas.

Fits Celiac, Hashimoto's, PCOS and 12 more diets

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Salmon Tacos with Charred Pineapple Salsa
25 mintotal
1servings
9ingredients

Ingredients

  • 150 g salmon fillet, skin-on, pin bones removed
  • 2 certified gluten-free corn tortillas
  • 1 cup green cabbage, finely shredded
  • ¼ avocado, thinly sliced
  • ½ cup fresh pineapple, small dice
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp olive oil
  • ½ tsp salt
  • ½ tsp white wine vinegar

Method

  1. Season salmon with salt; heat an oiled skillet until very hot.
  2. Sear skin-side down until crisp, then turn and cook until 145°F/63°C.8 min timer
  3. Rest salmon briefly, then flake into generous pieces and check for bones.2 min timer
  4. Char pineapple in the skillet; stir in cilantro and vinegar until saucy.4 min timer
  5. Warm tortillas, then fill with cabbage, salmon, pineapple salsa, and avocado.1 min timer

Why it works

  • Gluten-free: Certified gluten-free corn tortillas and plain salmon keep the tacos free of gluten.
  • Shellfish allergy: Salmon tacos use no shellfish, shellfish sauces or mixed seafood ingredients.
  • PCOS: Salmon, cabbage and avocado pair with a modest tortilla portion and no added sugar.
  • Wheat allergy: Certified gluten-free corn tortillas replace wheat tortillas, with no wheat sauces.
  • No spicy food: Pineapple and cilantro season the tacos without chili or spicy heat.

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