Lunch: Blackened Fish Tacos with Guacamole and Pico De Gallo

This recipe includes superfoods such as:

Salmon

Health benefits of Blackened Fish Tacos with Guacamole and Pico De Gallo

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

1 1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
Kosher salt
One 1-pound piece salmon filet, skin removed

Instructions

Eight 6-inch corn tortillas, warmed
Adjust an oven rack with the broiler pan to the top rack and preheat the broiler to high heat.
For the salmon: Combine the smoked paprika, cumin, thyme, cayenne pepper and 1/2 teaspoon salt in a small bowl. Sprinkle the salmon evenly on both sides with the spice rub. Place the salmon on the hot broiler pan and broil until opaque and cooked through, about 8 minutes. Remove the salmon to a plate and use a fork to flake the fish and break into chunks.
For the pico de gallo: Combine the tomatoes, jalapeno, cilantro, onion, garlic, lime juice, and salt in a small bowl.
For the guacamole: Combine the avocado, tomato, jalapeno, yogurt, red onion, cilantro, garlic, lime juice and salt in a medium bowl. Mash together until combined but still a bit chunky.
To serve, spread the guacamole on a warmed tortilla and top with chunks of salmon and pico do gallo.

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