- 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.
