Easy Salmon Taco Bowls for Two
These quick and flavorful salmon taco bowls are perfect for a healthy weeknight dinner.
recipesbynani.comThere is nothing quite like a fresh taco bowl to make a busy weeknight feel a little more special. Using flaky salmon instead of traditional meat keeps things light, while the bold taco seasoning gives you all that classic flavor you crave.
My favorite thing about this recipe is how easy it is to customize. Feel free to pile on extra avocado or a big scoop of your favorite salsa to make these bowls exactly how you like them.
🧺 Ingredients
- 2 salmon fillets
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 2 cups cooked white rice mixed with 2 tablespoons sofrito
- 1 ripe avocado, sliced
- 1/2 cup salsa
- 2 tablespoons chopped green onions
- 2 tablespoons fresh cilantro
- 1 lime, cut into wedges
👩🍳Instructions
- 1
Rub the salmon fillets evenly with the taco seasoning on all sides.
- 2
Heat the olive oil in a nonstick skillet over medium heat.
- 3
Place the salmon in the pan and cook for about 4 to 5 minutes per side until the fish is golden and flakes easily with a fork.
- 4
Divide the warm sofrito rice between two bowls.
- 5
Top each bowl with a cooked salmon fillet.
- 6
Add sliced avocado, a scoop of salsa, green onions, and fresh cilantro to each bowl.
- 7
Squeeze a fresh lime wedge over the top before serving.
💡 Tips
If you have leftovers, store the salmon and rice in an airtight container for up to two days. Keep the avocado separate and slice it fresh right before you eat to prevent it from turning brown.
Made this recipe? Let us know how it went.
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