Salmon Tacos with Pickled Red Onion

Serves 4

Ingredients:

Picked red onion

• 1 red onion thinly sliced (use a mandolin if you have)

• 1 cup white vinegar

• 1 cup water

• 2 tsp salt

• 1.5 tbsp coconut sugar

Salmon

• 1lb salmon

• ½ tbsp Chili powder

• ½ tbsp Paprika (or more if you like it spicy)

• ½ tbsp Brown Sugar

Quick & Easy Guacamole

• 1 avocado

• ½ lime juiced

• Pinch sea salt

 Siete almond flour tortillas

Optional toppings:

• Sliced red cabbage

• Sliced radish

• Cilantro

Make ahead

Put the sliced red onion in a mason jar.  Add the vinegar, water, salt and sugar to a pot and bring to a boil.  Remove from heat and let cool slightly.  Pour enough liquid to cover the onion and let it sit for at least an hour or make overnight and enjoy for up to 3 weeks kept in the fridge.  You can discard extra liquid.

For the rest

Preheat oven to 400.

 Pat salmon dry and place on a parchment paper covered baking sheet.  Season with salt and pepper.  Lightly cover with chili powder, paprika and brown sugar.  Bake at 400 for 15-25 minutes, depending on salmon thickness and desired doneness.

Meanwhile, mash 1 avocado in a bowl and stir in the lime juice and salt.  Season to taste.

Place a tortilla in a pan on medium heat until lightly browned.  Flip to cook the other side. 

 Top tortillas with salmon, guacamole, pickled red onions and optional additional toppings. 

Enjoy!