When I was a kid, I thought the only “dinner options” were the ones my mom made.

Can you relate?
So, like, everyone had spaghetti or flour tortilla-with-ground-beef tacos or chicken, rice, and broccoli or lasagna or roast beef or one of the many other delicious meals my mom made.

As a foodie and cookbook fanatic since age 10, it’s safe to say I was pretty excited to start cooking my own meals one day… even MORE excited to start cooking for my family.

When I DID start to read cookbooks, and, later, cook on my own, I discovered so many fun things… like corn tortillas.

Not something I’d ever eaten before coming across them at the grocery store, these tortillas are one of my go-to meals. My husband isn’t a fan – of literally any of the ingredients in this recipe – so I made him wraps with flour tortillas, other meat we had on hand with his favourite sauce, and sauteed red pepper and onion.

But, if you’re like me, and you like skin-on fish, soft-and-warm corn tortillas, and avocado… this recipe is for you. And it takes less than 10 minutes to come together!

Unless, of course, you want to make your own homemade corn tortillas… in which case I applaud you! They are on my to-make list.

Healthy Fish Tacos

Ingredients (for one person)

1 skin-on salmon fillet (about 100g)

1/3 avocado, mashed

1 tsp seasoned salt

1/3 cup arugula

hot sauce, if desired

3 corn tortillas, heated


1. Warm a frying pan over medium-high heat and spray with non-stick cooking spray. Season salmon with salt and pepper on all sides. Place the fish, skin-side down, in pan. Cook for about 3-4 minutes per side, or until desired doneness (I like the skin really crispy, but the inside cooked medium).
2. Season the mashed avocado with the seasoned salt; mix well.
3. Flake the fish to with a fork to separate. Top each tortilla with the salmon, avocado, arugula, and hot sauce.

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