A classic lightened up and rebooted with superfood.
- ¼ c. cider vinegar
- 1 tsp. honey
- ⅓ c. sliced red onion
- 1 can (15.5-oz) black beans, drained and rinsed
- 3 tbsp. finely chopped fresh cilantro
- 2 tbsp. fresh lime juice (1 lime)
- 1 tsp. ground cumin
- ¼ tsp. minced garlic
- 1 avocado, diced
- ½ tsp. coarse salt
- 1 tsp. chili powder
- 1 lb. skinless center-cut salmon fillet
- 1 tbsp. canola or safflower oil
- 8 corn tortillas, warmed
- for serving: thinly sliced red cabbage, plain 2% yogurt, chopped scallion
- Make the pickled onion: Stir together vinegar and honey in a small bowl, and add the onion. Let stand, stirring occasionally, 20 min.
- Meanwhile, toss together beans, 2 tbsp. cilantro, 1 tbsp. lime juice, ½ tsp. cumin, and garlic. In another small bowl, toss avocado with remaining 1 tbsp. each lime juice and cilantro and ¼ tsp salt.
- Whisk together chili powder and remaining ½ tsp cumin and ¼ tsp salt. Pat salmon dry and sprinkle both sides with spice mixture.
- Heat oil over medium heat in a large nonstick skillet. Cook salmon until cooked through, 4 to 5 min per side. Flake into bite-size pieces.
- Top each tortilla with black beans, salmon, and avocado. Serve with drained onion, red cabbage, a dollop of yogurt, and scallion.
- Serve with drained onion, red cabbage, a dollop of yogurt, and scallion.
444 cal, 15 g fat (3 g saturated), 34 g protein, 47 g carb, 4 g sugar, 13 g fiber, 592 mg sodium, 54 mg cholesterol per serving
This recipe originally appeared in the March 2015 issue of Dr. Oz The Good Life.