6 corn tortillas
1 package salmon (2-3 pieces), skin removed
1 tsp olive oil
Salt, to taste
5 tbsp chipotle paste
Cheddar cheese (optional)
2-3 tbsp cumin powder
1 package mixed greens, washed & chopped fine
4 tbsp Greek yogurt
1 tbsp chili powder
DIRECTIONS: Take a pan over medium heat and drizzle olive oil in the pan. Note, you do not need to put much olive oil here, just a little bit so the salmon doesn’t stick to the pan (the chipotle paste usually has quite a bit of oil itself!). Squeeze the juice of one lime over the salmon while cooking and using a spatula, start to break the salmon apart into little pieces. Start adding some of the chipotle paste while continuing to break the salmon so that the flavor coats all pieces equally. Continue to mix and cook the salmon until fully cooked, about 5-7 minutes.
In a separate pan on medium heat, warm the corn tortillas one by one (without any olive oil).
To make the coleslaw, In a separate bowl, smash the avocado, and add salt, cumin, and the remaining lime. In a separate bowl, add the chopped mixed leaves with the yogurt and chili powder.
To plate, take the taco shells and add the salmon meat. Add cheddar cheese, followed by the coleslaw and guacamole. Enjoy!