Ingredients
4 oz salmon fillet
4 large romaine lettuce leaves
1/4 red onion, finely chopped
1/4 jalapeño, seeded and diced
1/4 cup corn kernels
1/4 avocado, sliced
1 tbsp cilantro, chopped
1 lime (juiced)
1 tsp olive oil
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
2 tbsp plain Greek yogurt (for topping)
Instructions
Preheat skillet over medium heat; add olive oil.
Add salmon fillet, season with cumin, paprika, garlic powder, salt, and pepper.
Sauté 4-5 minutes per side until flaky. Set aside.
Chop cooked salmon into bite-sized pieces.
Fill romaine leaves with salmon mixture, red onion, jalapeño, corn, avocado, and cilantro.
Drizzle with lime juice and top with Greek yogurt before serving.
Notes
Use butter lettuce for a softer crunch
Bake salmon at 375°F (190°C) for 10-12 minutes if preferred
Store leftovers in an airtight container for up to 1 day
- Prep Time: 15
- Cook Time: 10
- Category: Low Calorie Meals
- Method: Sautéing
- Cuisine: Modern American
Nutrition
- Serving Size: 1 lettuce taco cup
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg