Salmon and Shredded Brussels Sprout Tacos

Thanks to our friends at Spinach For Breakfast for sharing this recipe, you can now add these to your Taco Tuesday menu! These salmon and shredded brussels sprout tacos are easy to make and legit and easy to double or triple the recipe for a crowd! Pair these tacos with homemade guacamole and brown rice chips for an ultimate dinner at home!!


Ingredients: (Servings: 1)

  • 1 corn/gluten free tortillas
  • Shredded cheese (optional)
  • 2 tablespoons of chopped fresh cilantro
  • 1 organic, wild caught salmon filet
  • 2 cups of raw shredded brussels sprouts
  • ¼ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • Dash of red pepper flakes
  • ¼ teaspoon lemon pepper
  • Dash of turmeric
  • Olive oil
  • Salt
  • ¼ lime



  1. Preheat the oven to 300°F.
  2. Squeeze the lime juice over the salmon filet, then season with lemon pepper, salt, and ¼ teaspoon chili powder.
  3. Add olive oil to a small skillet over medium heat.
  4. Place the seasoned filet in the skillet and cook 3-4 minutes on each side, until the inside is opaque and the filet flakes easily with a fork.
  5. While the salmon is cooking, add olive oil to a medium skillet, and add the shredded brussels sprouts.
  6. Season them with onion powder, the remaining ¼ teaspoon chili powder, cumin, red pepper flakes, turmeric, and salt.
  7. Cook until tender.
  8. Place two corn tortillas on a baking sheet, and sprinkle cheese and cilantro in the center of the tortilla. Place in oven until cheese has melted.
  9. Remove tortillas from the oven, and place on a plate.
  10. Take the salmon off the heat, and separate into pieces with a fork.
  11. Add the cooked brussels sprouts to the two tortillas over the melted cheese, then place the pieces of salmon on top.
  12. Fold tortillas into tacos and enjoy!

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