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About the Recipe: Cooking the salmon for a longer time in a lower oven temperature allows the fish to stay moist and have a melt-in-your-mouth texture. They are the perfect size for taco shells that are filled with creamy slaw, chunks of avocado and mango, and sprinkled with chopped cilantro. This recipe is designed to balancing acids.
Recipe Adapted from: The Acid Watcher Cookbook by Jonathan Aviv, MD
Prepare the Tacos
Bake the Corn Tortillas according to package directions.
Filling the Taco Shells: Place one salmon strip in each taco shell; top with slaw, chopped mango, avocado, cilantro, and sauce. Drizzle with extra dressing.
Serves: 4
Cook’s Note: If you want to serve more tacos, double the ingredients in the recipe, except the salmon. You will have extra salmon available.
Serve remaining slaw, mango, avocado and cilantro on the side for preparing additional tacos if desired.
pdf for Copy of Recipe – Salmon Fish Tacos
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