Salmon Tacos with Green Onion and Asparagus Salad

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March 13, 2017

Recipe by Snixy Kitchen


    1 small head Napa cabbage, core discarded and leaves thinly sliced (about 6 ounces)

    3 tablespoons rice vinegar

    1 tablespoon maple syrup

    3 tablespoons pepitas

    3 teaspoons olive oil, divided

    3 green onions, root ends discarded

    3 ounces asparagus spears, bottoms trimmed

    Two 6-ounce wild Alaskan salmon fillets

    1 lime

    ¼ cup Greek yogurt

    6 corn tortillas

    Salt & pepper, to taste

    Optional: 2 tablespoons fresh cilantro, chopped


    1For directions visit Snixy Kitchen


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