Monday, December 17, 2012

Salmon Black Bean Tacos with Pineapple Salsa

But R, it's winter. Why are you blogging a summer dish in winter? Several reasons:
  1. This is what I was craving for lunch
  2. It was in the 70's in SC
  3. Lastly, most of the ingredients were canned or put up in summer!

This is a great dish to use some of your food storage. We used frozen corn, canned dried beans, and frozen Salmon. This was a quick, easy, and super healthy weekend lunch.

We were actually in a hurry because we needed to meet the family for the Christmas parade. I was really craving something fresh and light. So I made up this recipe in the grocery store and was so surprised with how awesome it turned out!

Salmon Black Bean Tacos with Pinapple Salsa
Recipe by Williams Kitchen
Serves: 2

1 tbsp oil
1 salmon filet (about 4-6 oz), cut into chunks
1 tbsp of taco seasoning
2 10" whole wheat tortillas

1/2 can of pinapple chunks
1/2 cup corn, cooked
1/2 avocado, cubed
1/2 cup canned black beans, rinsed and strained
2 tbsp Cilantro, chopped
1/2 lime, juiced
1 tbsp pineapple juice, from can.
salt & pepper, to taste

Heat oil in a small frying pan on med-high heat. Rub salmon chunks with taco seasoning and add to hot pan. Cook until done about 1-2 minutes on each side. Mix all the ingredients for the salsa in a med bowl.

Heat tortillas in the microwave for 15 sec. Add cooked salmon and top with salsa. Enjoy a touch of summer in the middle of winter!

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