Smoky Salmon & Roasted Carrot Tacos

Ingredients:

• For the Salmon:

  • 1 lb salmon fillet, skin removed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt and black pepper to taste

• For the Roasted Carrots:

  • 1 lb carrots, peeled and chopped
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • Salt and black pepper to taste

• For the Cilantro Lime Slaw:

  • 1 cup shredded cabbage
  • 1/2 cup shredded red onion
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  • 1 tbsp olive oil
  • Salt and black pepper to taste

• For Serving:

  • 8 small corn tortillas, warmed
  • Optional toppings: avocado slices, crumbled feta cheese, hot sauce

Instructions:

1. Prepare the Salmon: Preheat oven to 400°F (200°C). Place salmon fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and season with smoked paprika, cumin, salt, and pepper.
2. Roast the Carrots: Toss chopped carrots with olive oil, garlic powder, oregano, salt, and pepper. Spread carrots around the salmon on the baking sheet.
3. Bake: Roast salmon and carrots for 15-20 minutes, or until salmon is cooked through and carrots are tender.
4. Make the Slaw: While roasting, combine shredded cabbage, red onion, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Toss to combine.
5. Assemble Tacos: Warm corn tortillas according to package instructions. Flake cooked salmon and divide evenly among tortillas. Top with roasted carrots, cilantro lime slaw, and desired toppings.