Easy Salmon Tacos with Pineapple and Broccoli Slaw
When life gets crazy, cook something crazy simple. Chelsea LeBlanc Nutrition takes charge of dinner time with some easy salmon tacos plus pineapple and broccoli slaw. Simply perfect!
1 package of Gorton’s Simply Baked Salmon
6 corn tortillas
½ avocado, sliced
For the Broccoli Pineapple Slaw:
1 12 oz package of broccoli slaw
½ fresh pineapple (diced in bite-sized pieces)
3 tablespoons olive oil
¼ cup rice vinegar
2 tablespoons honey (maple syrup or agave would work too)
1 tablespoon soy sauce
1 tsp minced garlic
½ tsp ground ginger
¼ teaspoon chili flakes (optional)
Bake Gorton’s Simply Bake Salmon per package instructions, until reaching an internal temperature of 145°F or higher.
While the salmon bakes, make the slaw. Add one package of broccoli slaw and fresh pineapple to a bowl and set aside. In a small bowl combine olive oil, rice vinegar, honey, soy sauce, garlic, ginger, and chili flakes. Mix well and pour over the slaw and pineapple. Toss and store in the refrigerator until ready to use.
When the salmon is done cooking, remove it from foil. Using a fork, break into small bite size pieces. Add the salmon to the corn tortillas and top with the broccoli pineapple slaw and avocado slices.
Serve tacos with a side of the broccoli slaw for an additional fruit and veggie serving. Enjoy!