Salmon Taco's

From a lifetime of flesh eating, I decided to take one step back this year into a healthy zone!

I am starting with being a pescetarian means one eats fish and vegetables but no meat. There are a few reasons why I decided to become a pescetarian. The main one being that a pescetarian diet is good for your health and the environment.

I will protect my body from heart attacks, obesity, type 2 diabetes, and certain types of cancer. This is because the diet is high in fiber, anti-oxidants and avoids saturated fats and hormones that are used as growth promoters. My decision to become a pescetarian is contributing to my own health, to the welfare of other people, to the welfare of animals and to the health of the planet. Today's recipe is dedicated to my new eating lifestyle.

Ingredients:

1 lb. salmon, skinned and cut into 2-3 ounce pieces  

1 lemon

1 tbsp. salt

1 tbsp. cumin

1 tbsp. chili powder

1/2 bunch fresh cilantro, chopped

1 bunch green onion, chopped

Taco seasoning made fresh:

1 teaspoon chili powder

3/4 teaspoon paprika

3/4 teaspoon cumin 

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/4 cup  olive oil

1 medium red onion, 

1 medium red pepper

1 medium green pepper

1 (8 ounce) can small red kidney beans, drained

1 Box Spanish Rice (find it at the local grocery store international food section)

This is how I made them:  

• In a large bowl combine cilantro, green onion, cumin, salt, taco seasoning, and chili pepper (add if you like it spicy) together. Toss salmon in the bowl, set aside
• While the salmon is marinated, cook the Spanish rice ( you can follow the directions on the box). Add the kidney beans when you add the rice to the bowling water

• Heat large skillet over medium with the olive oil and cook red onion and red/green peppers, until they begin to soften
• Take the onion and red/green pepper out of the skillet and set aside
• Turn heat up to medium high. Add salmon to skillet.

• Cut the lemon into halves and squeeze the lemon juice on the salmon
• Lightly sear salmon for about 2-3 minutes, turning gently
• Cover the skillet and turn the heat to medium, let the salmon cook for 10 minutes
• Serve with warm flour tortillas, cooked onion and red/green pepper, salsa, sour cream, spanish rice and crisp romaine lettuce

I like mine with Spanish Rice on the side…