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Spring Salmon Tacos Recipe

Awaken your taste buds with these vibrant flavors! For this bowl we used ButcherBox Wild Alaskan Sockeye Salmon and amazing black beans from Rancho Gordo. A friend gifted me a box of Rancho Gordo beans, heirloom beans grown in Vermont, and we have been savoring them over a few months time now.


Kristen’s Top Tips for Tacos

– if pan searing or baking meat, cook the meat in the marinade and then use the marinade as a sauce on top of the tacos
-cut all veggies matchstick shape so they fit nicely in the taco
-heat the tortilla before eating so they become more pliable
-prioritize color, use ingredients with different colors for an appealing and nutritious meal

-1.5 cup cooked or canned black beans
-2 carrots, cut into matchsticks
-2 large leaves of swiss chard, cut into thin ribbons
-1/2 juice from lime
-1 sprig green onion, finely chopped
-1 avocado sliced
-6 small corn or flour tortillas
-salt and pepper

Salmon and marinade:
-12 ounces salmon
-1/2 cup apple cider vinegar
-4 tablespoons soy sauce
-1″ knob ginger, grated or finely chopped
-2 garlic cloves, minced
-1 tablespoon honey

1. Combine all marinade ingredients and let salmon sit in marinade for at least 30 minutes, up to over night in a glass baking dish. Cover baking dish with foil.
2. Combine swiss chard, green onion, lime juice, and salt and pepper and sit aside.
2. Preheat oven to 425 degrees
3. Drizzle marinade over salmon once more and then place glass backing dish with marinade and salmon in the oven. Bake for 15 minutes or until salmon is flaky and no longer shiny in the middle.
4. Place tortillas in a pan over medium heat and heat up just until soft and pliable. 
5. Arrange taco ingredients in this order: tortilla, flaked salmon, carrots, avocado, swiss chard mixture, black beans, drizzle spoonful of marinade.

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