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Grilled Salmon & Butter Lettuce Taco Wraps with Avocado Sauce

Get ready to grab a handful of healthy goodness with this easy paleo recipe for light and luscious salmon lettuce wrap tacos.

These are yummy, nutritious, Whole30 compliant, and so very simple to make.whole30 compliant recipe mark

Grill some salmon, pop the pieces into a buttery green cup, add a layer of fresh cole slaw mix, and finally top it all with this sensational Avocado Sauce. That’s all there is to it!

For the grilled fish seasoning, I used my Everyday Seasoning Salt. It adds another layer of savoriness to the grilled salmon – but just about any seasoning you have handy that complements fish will do the trick.

For my “soft shell” tacos, I chose butter (bibb) lettuce. A great alternative would be Romaine leaves or even plain old iceberg lettuce would work too.

For the fixings in this paleo fish wrap, I simply went with a fresh coleslaw mix. Shredded cabbage or shredded carrots are good alternatives if a pre-packaged slaw mix isn’t your thing. Just a little lime juice, fresh cilantro, oil and dash of salt is about all you need to jazz up the crunchy slaw mix. Toss in a sliced Anaheim or jalapeño pepper if you want to turn up the heat a little.

And to really speed up the prep on this one, just make the Everyday Seasoning Salt and the Avocado Sauce ahead of time (the sauce will keep fresh in your fridge for a few days.)

If grilling season has already passed you by, no worries.

You can oven bake your seasoned and oiled salmon fillets. Just place them skin-side down in a greased baking dish and cook at 400ºF for around 14-18 minutes.

Or, you can easily pan fry your fillets. First put them skin-side up in a frying pan with a little oil over medium-high heat for a few minutes until lightly seared, then flip the fillets over and cook skin-side down until the flesh feels slightly firm to the touch.

This recipe makes such an easy, healthy and light meal. Not a lot of carbs, plenty of protein, healthy omega-3, and an awesome avocado sauce that really takes these paleo salmon lettuce wraps to the next level.

That’s it friends. Just a simple paleo lunch or light dinner entrée you can whip up in no time. There’s plenty of room in this recipe to get creative and add your own personal touches, so have some fun with it.

Enjoy! Leave a comment and let me know what you think!

salmon taco wraps with avocado sauce easy paleo recipe

Grilled Salmon & Butter Lettuce Taco Wraps with Avocado Sauce Recipe

September 12, 2017

  • Yields: 4-6 salmon lettuce wrap tacos
salmon taco wraps with avocado sauce easy paleo recipe

Ingredients

1-2 tbsp Everyday Seasoning Salt recipe link here (or substitute with your favorite grilled fish seasoning)

1/4 cup Avocado Sauce recipe link here

2 fresh salmon fish fillets

1 head of butter lettuce (aka Boston or bibb lettuce)

2-3 cup cole slaw mix or shredded cabbage

1/4 cup fresh cilantro leaves, chopped

1 lime, juiced

Salt, to taste

Directions

1Ideally, prepare the Everyday Seasoning Salt and Avocado Sauce before starting (See recipe links in ingredients list above)

2Season salmon filets generously with Everyday Seasoning Salt (or your favorite seasoning). Lightly pat to adhere, and drizzle with some olive oil or avocado oil

3Heat grill to medium high. Grill salmon 5-8 minutes, turning once. Cook just until fillets easily flake but are still moist. Remove from grill and set aside temporarily to cool. (Instead of grilling, salmon fillets can be pan-fried or baked if desired)

4In a small mixing bowl, combine cole slaw mix (or shredded cabbage) with chopped cilantro leaves and juice of 1 lime. Salt to taste

5Rinse butter lettuce leaves, and spin-dry in salad spinner, or lightly blot dry with paper towels. Select the best cup-shaped leaves to create your lettuce wrap tacos

6Break apart cooled salmon fillets. Place salmon pieces inside lettuce wrap tacos, and sprinkle each with cole slaw mixture

7Finish each lettuce wrap taco with a healthy drizzle of Avocado Sauce

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Strawberry-Mango Grilled Paleo Chicken Salad

Wow, we’re already at the end of August and quickly turning the corner toward fall!

I don’t know about you, but I’m going to savor these last few weeks of summer.

Not because I love the heat. Believe me, here in Arizona we start wishing for fall in early July!

But I do love all the late summer fresh produce piled high in our grocery stores and farmer’s markets right now.

I was inspired to make this easy paleo salad recipe when the Hubs brought home a couple of ripe mangoes last week. They were so sweet and juicy, I just had to come up with the perfect salad for them.

I added strawberries, avocado and a little red onion to make this paleo salad a really tasty ensemble. For the protein, I decided a few pieces of grilled chicken generously seasoned with my Everyday Seasoning Salt would be perfect. The seasoning adds an extra savory kick to the chicken without overpowering the natural sweetness of the fruit.

I drizzled everything with my favorite honey-lime vinaigrette, and sprinkled this colorful creation with slivered almonds to add a little extra crunch.

I love summer meals like this one! They taste so good and they’re super easy to whip together.

This would be a really easy paleo recipe to serve at your Labor Day BBQ. It’s a delicious way to say farewell to summer and it’s a guaranteed crowd pleaser.

Try this light and delicious paleo recipe while the grilling weather is still good.

Enjoy, and as always, let me know what you think with a quick comment!

simple paleo and gluten free chicken salad with strawberries and mango

Strawberry-Mango Grilled Paleo Chicken Salad Recipe

August 24, 2017

  • Yields: Serves 4
simple paleo and gluten free chicken salad with strawberries and mango

Ingredients

1 1/2 lbs Boneless chicken breasts

Everyday Seasoning Salt (to taste) Link:Everyday Seasoning Salt

1 1/2 cup Fresh strawberries, sliced

1 1/2 cup Fresh mango, diced

1/4 cup Red onion, sliced

1/4 cup Slivered almonds

1 Avocado, pitted and sliced

Approximately 8 cups of salad greens, your choice (I used an arugula-spinach blend)

Honey-Lime Vinaigrette

1/4 cup +2 Tbsp Avocado oil

2 Limes, juiced (about 4 tablespoons total)

2 tsp Dijon mustard

2 tsp Raw honey

1/2 tsp Garlic powder

Salt & Pepper, to taste

Directions

Vinaigrette Directions

1Add all the vinaigrette ingredients to a small mixing bowl. Stir well to combine and set aside

Salad Directions

1Season both sides of uncooked chicken breasts with Everyday Seasoning Salt (or another seasoning blend of your choice). Next, lightly drizzle both sides with olive oil

2Pre-heat grill to medium to medium-high heat. Oil grill grate, place chicken breasts on grate, and cook about 5-7 minutes per side. Chicken is done when internal temperature reaches 165ºF

3In a medium salad bowl, add salad greens, diced mango, sliced strawberries, and sliced red onions. Mix lightly to combine

4Add honey-lime vinaigrette as desired, and garnish with avocado slices and sprinkle with slivered almonds

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Sassy Southwest Paleo Sliders

Want to sink your chops into a juicy, hot-off-the-grill slider with a little extra kick? Read more

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EZ Paleo Orange Chicken Takeout Style

I’m always looking for ways to simplify things, especially when it comes to cooking – this yummy recipe is the perfect example. Read more

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Paleo Slow-Cooked Italian Pot Roast

There’s nothing that warms your home and your heart quite like the aroma from this classic American dish – a savory pot roast simmered until it’s fall-apart tender and delicious. Read more