2 salmon fillets (wild caught if possible)
1 tsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
1 small container of dairy free yogurt (I used so delicious brand-plain)
¼ cup chopped cilantro
1 lime (cut in half)
½ tbsp garlic powder
1 cup chopped pineapple
1 handful chopped cilantro
Place salmon fillets on foiled sheet pan. Sprinkle 1 tsp each of garlic, chili powder, and smoked paprika onto the salmon fillets. Cook on 400 until done. I prefer salmon more on the cooked side but some people like it more like tuna. Just cook to your preference.
While salmon is cooking in the oven get out two bowls. In the first bowl place chopped ¼ cup of cilantro, small container of dairy free plain yogurt, ½ tbsp garlic powder, and juice from half of a lemon. Mix all together and this will be your sauce for the taco.
For the second bowl you will squeeze juice from the other half of the lemon into the bowl. Add a handful of chopped cilantro. Cut up the whole avocado and 1 cup of pineapple into bite size pieces and place in the bowl. Gently stir all around until mixed.
Once salmon is cooked to your liking place salmon in the vessel of your choice. This can include hard shell organic corn tacos, whole wheat soft tortillas, B Free wraps (dairy/gluten free wraps), collard leaves that are lightly cooked, or romaine leaves. We used whole wheat soft tortilla wraps.
Spread yogurt mix onto the middle of the wrap first. Then layer salmon, toppings, and pineapple salsa. We topped with broccoli slaw and mung bean sprouts. Get creative and add any toppings that your family likes. Enjoy!