Taco Tuesday
We may not think of tacos as a healthy food (maybe because they're often enjoyed with margaritas!), but taco night is a fun way to hit all of the food groups. With all of the vibrant colors and flavors, it's a fun opportunity to get the kids involved! Let them help with the chopping, and build their own plate.
You can choose flavors as exotic or mild as you prefer. Any dietary restrictions are also easily met- try low-carb or grain-free options like lettuce wraps or riced cauliflower. Go traditional with a corn tortilla, or make a taco bowl over rice and beans. And an added bonus is that leftovers make great salad toppings for packed lunches.
Zest Wellness members can access recipe inspiration through the Virgin Pulse Nutrition Guide. Browse recipes, save your favorites, and track your meals with MyFitnessPal to earn points!
Salmon Tacos with Mango Salsa
- 1 tbsp lime juice
- 1/2 cup cilantro, roughly chopped
- 2 tsp chili powder
- 2 bell peppers, (red) chopped
- 1/2 red onion
- 1/4 tsp ground cumin
- 1 1/2 lb salmon
- 1 Serrano pepper, seeded and diced
- 1 mango, peeled and chopped
- 1 cup green lettuce
- 1/2 tsp salt, kosher
- 8 corn tortillas
- Prepare the salsa by first prepping the mango, red bell peppers, onion, serrano pepper, cilantro, then combining them with 1/4 teaspoon salt and lime juice in a bowl. Set aside.
- Pat the salmon dry. In a small bowl, combine chili powder with cumin and 1/4 teaspoon salt and sprinkle over the surface of the salmon.
- Slice the salmon into finger-width strips. In a skillet, sear on each side, then turn the heat down and cook about 3 minutes, or until cooked through. Put on a plate to rest.
- Place the tortillas in a hot nonstick pan for a few seconds on each side to warm. Build tacos with salmon. Top with mango salsa and lettuce. Serve immediately.
