Summer brings us the best produce. Tomatoes, peppers and stone fruit all come in season at the same time in our garden, so I threw together a simple salsa that is good enough to eat on a chip, but to die for in a tortilla with some grilled Pride of Bristol Bay wild salmon. This fresh peach salsa pairs so well with the salmon that all you need to season the salmon with is salt. Whether you make a taco or just use a fork to get it to your mouth, it is a simple dish that you can feel good about eating.
I am all for less dishes, and tacos is one way I achieve this goal. Plus, I feel better eating fresh ingredients which are prepared in line with clean eating. My gluten free friends can join me for this dish because I opt for soft corn tortillas, which is a healthier option. Corn tortillas are considered whole grain and typically have less carbs, calories, and fat than flour tortillas.
Avocado consumption has been linked to lower levels of bad (LDL) cholesterol. Not that anyone needs an excuse to add a slice of avocado in their tacos, but knowing that the fat you are adding is good for you might be the permission you were waiting for. You are welcome!
[[ recipeID=recipe-8lrtosl94, title=Salmon Tacos with Fresh Peach Salsa ]]
AUTHOR PROFILE
Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.
