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Salmon Tacos with Pineapple Sauce
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Don't feel guilty for indulging in your favorite Mexican dish with these low-carb tacos.

• 1 lb wild Alaskan salmon fillets

• 1 ½ cups cherry tomatoes, quartered

• 1 avocado, diced

• 1 cup cubed pineapple

• 2 green onions, thinly sliced

• 1 jalapeno pepper, seeded and minced

• ¼ cup fresh mint, chopped

• ½ lime, juiced

• ¼ tsp sea salt

• 12 large lettuce leaves

DIRECTIONS

1. Place salmon, 5 cups of water, and a couple pinches salt in a large saucepan. Bring to a very slight simmer, with just a few bubbles breaking the surface, and cook for 8 minutes or until fish is cooked through. Remove fish with slotted spoon and gently break apart flesh with a fork.

2. In a large bowl, toss together tomatoes, avocado, pineapple, green onion, jalapeno, lime juice and salt.

3. Divide salmon among lettuce leaves and top with salsa.



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