Ingredients
Equipment
Method
- Start by seasoning the salmon fillets. In a mixing bowl, combine olive oil, harissa paste, salt, and black pepper. Coat the salmon fillets evenly with the mixture.
- Heat a non-stick skillet over medium-high heat. Once hot, place the salmon in the skillet and cook for about 4–5 minutes on each side, or until the salmon flakes easily with a fork. Remove from heat and let rest for 5 minutes.
- While the salmon is resting, add the chopped kale to the skillet and sauté for about 2–3 minutes until it wilts.
- Warm the flour tortillas in the skillet for about 30 seconds on each side until soft and pliable.
- Assemble the tacos: Flake the salmon and place a portion in each tortilla. Top with sautéed kale and slices of avocado.
- Squeeze fresh lime juice over the tacos and add any optional toppings you desire.
- Serve the tacos immediately cut in half and accompanied by a simple side salad. Enjoy your delicious creation!
Nutrition
Notes
For a spicier kick, consider adding sliced jalapeños or an extra dollop of harissa! If salmon isn’t your thing, grilled chicken or tempeh can work beautifully in these tacos as well. These tacos are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. If reheating, do so gently in a skillet to maintain their texture. Get creative with toppings; the possibilities are endless! Happy cooking!