Healthy Salmon Taco Bowl
This nourishing taco bowl swaps traditional beef or chicken with heart-healthy salmon. It’s served over rice or cauliflower rice, topped with avocado, corn, black beans, crisp veggies, and a tangy lime-yogurt sauce. Fresh, vibrant, and perfect for a weeknight dinner or meal prep!
⏱ Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Salmon:
1 ½ lbs (680 g) salmon fillets, skin removed
2 tbsp olive oil
2 tbsp lime juice
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the Base:
2 cups cooked brown rice, white rice, or cauliflower rice
½ tsp lime zest
1 tbsp lime juice
1 tbsp fresh cilantro, chopped
For the Toppings:
1 cup black beans (rinsed & drained)
1 cup corn kernels (grilled or canned)
1 avocado, diced or sliced
1 cup cherry tomatoes, halved
½ cup red cabbage, shredded (optional for crunch)
¼ cup red onion, thinly sliced
2 tbsp fresh cilantro, chopped
For the Lime-Yogurt Sauce:
½ cup Greek yogurt (or sour cream)
1 tbsp lime juice
1 tsp honey or agave
½ tsp garlic powder
Salt & pepper, to taste
1–2 tbsp water (to thin, if needed)
For Garnish:
Lime wedges
Jalapeno slices (optional)
Instructions
1. Marinate the salmon:
In a small bowl, whisk olive oil, lime juice, chili powder, paprika, cumin, garlic powder, salt, and pepper.
Rub mixture over salmon fillets. Let sit 10–15 minutes.
2. Cook the salmon:
Grill: Preheat grill to medium-high. Cook salmon 4–5 minutes per side until flaky.
Pan-sear: Heat a drizzle of oil in a skillet. Cook salmon 3–4 minutes per side.
Oven: Bake at 400°F (200°C) for 12–15 minutes.
Flake salmon into large chunks with a fork.
3. Prepare the base:
Mix cooked rice with lime zest, lime juice, and cilantro.
4. Make the sauce:
In a small bowl, whisk yogurt, lime juice, honey, garlic powder, salt, and pepper. Thin with water if needed.
5. Assemble the bowls:
Divide rice into bowls.
Top with salmon, black beans, corn, avocado, tomatoes, cabbage, and onion.
Drizzle with lime-yogurt sauce.
Garnish with cilantro and lime wedges.
Notes & Tips
For extra crunch, add tortilla strips or crushed baked tortilla chips.
To make it spicier, add chipotle powder to the salmon marinade.
For a low-carb version, use cauliflower rice as the base.
Great for meal prep—store salmon, rice, and toppings separately, assemble when ready to eat.
❓ Frequently asked questions FAQs
Q: Can I use frozen salmon?
A: Yes—thaw completely, pat dry, then marinate as usual.
Q: Can I make this dairy-free?
A: Absolutely, just swap Greek yogurt with a dairy-free yogurt or cashew cream.
Q: Can I turn this into tacos instead of a bowl?
A: Yes! Just serve the flaked salmon in warm tortillas with the same toppings.
Nutritional Information
Calories: 510
Protein: 38g
Fat: 22g
Carbohydrates: 44g
Fiber: 8g
Sugar: 6g