Shredded Salmon Tacos
- 1 Filet of Wild Caught Fresh or Frozen Salmon
(Why wild caught vs farmed fish? Read Allie's blog by clicking on link above)
- 1/2 Avocado
- 1 Tbsp Chopped Red Onion
- 1/2 Cup Arugula
- Fresh Lime Juice
- Corn/Gluten free tortillas/Wrap - Siete Almond Flour Tortillas
Season salmon with salt + pepper, heat on med-high heat in small skillet until cooked through and flakey (About 5-7 Min). Let cool. Shred salmon with a fork. Discard the skin (if salmon has skin). Assemble tacos. Top with arugula, onion, avocado and fresh lime juice. Add hot sauce if desired. Enjoy!
Prepare Chia Seed Pudding recipe, and place in refrigerator overnight so it is ready to eat for lunch tomorrow. See tomorrow's lunch recipe for instructions, or buy Barefood Nutrition's Meal Prep Guide to see how to prep enough chia seed pudding for entire week in advance.