Recipe courtesy of Bobby Deen
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40 min
20 min
10 min
10 min
4 servings (2 tacos per person)

Nutrition Info



Pico De Gallo:


Adjust an oven rack with the broiler pan to the top rack and preheat the broiler to high heat.

For the salmon: Combine the smoked paprika, cumin, thyme, cayenne pepper and 1/2 teaspoon salt in a small bowl. Sprinkle the salmon evenly on both sides with the spice rub. Place the salmon on the hot broiler pan and broil until opaque and cooked through, about 8 minutes. Remove the salmon to a plate and use a fork to flake the fish and break into chunks. 

For the pico de gallo: Combine the tomatoes, jalapeno, cilantro, onion, garlic, lime juice, and salt in a small bowl. 

For the guacamole: Combine the avocado, tomato, jalapeno, yogurt, red onion, cilantro, garlic, lime juice and salt in a medium bowl. Mash together until combined but still a bit chunky. 

To serve, spread the guacamole on a warmed tortilla and top with chunks of salmon and pico do gallo.

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