Salmon Tacos with Creamy Chimichurri Sauce

I recently started working for Black Iron Nutrition as a sports nutrition coach and every week we have a recipe challenge. This week was tacos! And since it's Tuesday and I love tacos, I had to participate. Taco Tuesday is literally my favorite day of the week! I'm also going to be totally honest here and admit that I didn't actually prep my own salmon tonight. I've been crazy busy lately and Trifecta System (a premade meal company) has been making a lot of my food for me and it's an absolute lifesaver! They do premade paleo meals, macro friendly meals, vegetarian meals and you can also just order precooked food in bulk. I had some precooked salmon so I decided that tonight would be salmon taco night. If you want to get some precooked salmon for this meal, go for it! I've also included a simple recipe for salmon below.

Another thing I'm going to start including in some of my recipes are substitutions for various items for those that aren't strict paleo and are comfortable including some dairy and gluten free grains in their diet. There will still be the paleo option and I'll be testing both methods to make sure they work for the recipe, but just a heads up! In this recipe you can opt for mayo or greek yogurt in the creamy chimichurri recipe. Happy Taco Tuesday!

Salmon Tacos with Creamy Chimichurri Sauce
Prep 15 min
Cooking 10 min
Makes 4 tacos

INGREDIENTS

For the salmon:

  • 1 pound salmon
  • 1 tsp olive oil
  • 1 tsp chipotle chili powder
  • Salt

For the creamy chimichurri sauce:

  • 1 tbsp lemon juice
  • 1/2 tbsp white wine vinegar
  • 2 cloves garlic, minced
  • 1/2 shallot, diced
  • 1/2 cup fresh cilantro, packed
  • 1/2 cup fresh parsley, packed
  • 1/4 tsp red pepper flakes
  • 3 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup avocado oil mayo (you can also use plain greek yogurt if you eat dairy)

For the tacos:

INSTRUCTIONS

  1. Rub the salmon with olive oil, chipotle chili powder and salt
  2. In a pan over medium high heat, add the salmon and cook for about 3-4 minutes on each side, check to make sure the salmon is cooked through
  3. In a food processor blend together all of the creamy chimichurri sauce ingredients, except the mayo, until smooth. 
  4. Pour the chimichurri into a bowl, add the mayo, and stir until combined
  5. Use two forks to shred the salmon and top each tortilla with shredded salmon, creamy chimichurri, red cabbage and a squeeze of lime