Recipe

Instructions

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet. If your taco seasoning does not have salt, add some salt to the salmon.
3. Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork.
4. While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.
5. To soften the corn tortillas, heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate. Stack them up as you go so the heat and oil kind of distributes between all the tortillas.
6. Mash avocado or spread refried beans on the bottom of the tortilla. Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa.
7. Finish with lime squeezes and a drizzle of honey if desired.