Ingredients
- 1/2 lb Ground Wild Caught Salmon
- 1/2 onion, chopped
- Cumin, Coriander, Garlic powder, Paprika, Chili powder OR Fajita Seasoning
- Opt. Veggies: Avocado, lettuce, spring onion, tomato, bell pepper, cucumber, or olives
- Fresh squeezed lime juice
- Cilantro pesto OR yogurt blended with fresh cilantro
- 2 Totilla wraps
Instructions
Put a drizzle of extra virgin olive oil in a pan with a little water. Add spices of your choice. I don’t like the hot spices so I add more cumin, coriander, and garlic powder and just a sprinkling of the chili pepper and paprika. You could also add cayenne if you like it hot.
Add salmon, break it up and stir in, then add chopped onion and a little salt, cook until the salmon is done.
While the salmon cooks, choose your veggies and chop them up. Sprinkle with lime juice and salt.
If making the creamy cilantro spread blend together in a nutri-bullet or with a hand blender yogurt and cilantro. Spread cilantro pesto or the creamy cilantro spread on your flour tortilla, top with the chopped veggies, place cooked salmon on top and roll up burrito style.
I like to serve this with a little sour cream topped with more chopped cilantro.
Enjoy!