• 1 salmon fillet (I use frozen wild salmon)
  • olive oil
  • salt & pepper
  • cumin, paprika
  • 1 can black beans, rinsed
  • 1/2 red bell pepper, diced
  • 1/4 red onions, diced.
  • red cabbage, shredded
  • cilantro
  • 1 lime
  • jalapeno
  • splash of white vinegar
  • corn tortillas

In a cast iron skillet cook the salmon, 2 minutes until golden color. Flip over to the other side and cover so that it steams. Add a little bit of lime juice

In a small pot, sautee the diced onions and bell pepper. Once cooked and the onions are translucent, add the rinsed black beans and spices. Cover and cook for about 5 minutes.

In a separate bowl, mix the shredded cabbage with the cilantro, olive oil, lime juice and a splash of vinegar. Season with salt and pepper. This is added to the top of the taco or can be served on the side.