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Submitted by Devora T These are better-than-restaurant tacos and are super healthy too! The fresh parsley dressing can stand on its own as a fresh and trendy dip.
4 pieces of salmon
2 TBSP non-dairy butter, melted
2 TBSP honey
1/2 TBSP fresh squeezed lemon juice
1 garlic clove, minced
salt and pepper to taste
1 box (1 ounce) of checked fresh parsley
¼ c. avocado oil
2 TBSP apple cider vinegar
1 TBSP red wine vinegar
1 TBSP lime juice
1 TBSP sugar ( taste to see how much is needed)
Pinch of salt
4 soft flour tortillas
4 stalks of lettuce
approx 10 cherry tomatoes cut into fourths
diced purple onion (optional)
Combine the non-dairy butter, honey, lemon juice, garlic, salt and pepper and pour over the salmon. Cover the salmon well in parchment paper and aluminum foil so that the juices stay inside and bake on 350F for 20 minutes. Uncover the salmon and place back into the oven on high broil for 4-5 minutes.
Place the parsley into the food processor and blend until its small pieces. Add in the rest of the ingredients and blend again.
Butter the tortillas, then fry on a medium heat, until golden. Remove the tortillas from the pan, fold in half, and add in pieces of the cooked salmon, lettuce, tomatoes, and onions. Serve with the fresh parsley dressing.
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