These tacos have been on repeat for the past two weeks. Not just once a week, either. Over the past three weeks, I think these have made an appearance on our dinner table no fewer than six times. They are just that good. And they couldn’t be simpler to make.

Ingredients

For the Salmon

1-2 teaspoons chipotle chile powder
1 pound skinless salmon fillet, cut into 4 pieces
2 teaspoons olive oil
8 low carb corn tortillas (I like Mission)
Salt
Lime wedges

For the Avocado Salsa

2 Hass avocados, diced
2 tablespoons chopped cilantro
Fresh lime juice and extra limes for garnish

Instructions

Preheat the oven to 350°.
Rub each piece of salmon with 1 teaspoon of the olive oil and dust with the chipotle powder. Let stand for 5 minutes.
Wrap the low carb tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side. Squeeze fresh lime juice over the cooked salmon.
While the salmon is cooking, combine the diced avocado and cilantro in a small bowl and toss to combine. Season with salt, pepper and lime juice.
Gently break each piece of salmon into large chunks and evenly distribute in the tortillas on top of a little bit of shredded cabbage. Add the salsa and serve (I also drizzle a little Trader Joe’s Sriracha Ranch across the top, too).

Macros

Protein: 23g

Net Carbs: 2g (includes low carb tortillas)

Fat: 7g