Buttery salmon is swimming in omega-3 fats to make your taco night especially heart-healthy.

The orange and red pepper infuse this lively salsa with a dose of immune-boosting vitamin C. Wild salmon is still generally considered a more sustainable catch of the day compared to farmed varieties.

Preparation:

  1. Heat oven to 300 degrees.
  2. Season 1 pound wild salmon fillets with salt and pepper and place on a parchment paper–lined baking sheet skin side down. Roast fish for 15 minutes, or until just barely cooked through in the thickest part.
  3. Gently break apart salmon into 1-inch chunks. In a bowl, stir together 1 chopped red bell pepper, 1 cubed avocado, chopped segments from 1 orange, 1/3 cup sliced basil, 2 sliced scallions, 1 finely chopped and seeded serrano or jalapeno pepper, 1/4 cup dried coconut flakes and juice of 1/2 lime.
  4. Divide salmon among warmed corn tortillas and top with orange salsa and dollops of sour cream. Makes 4 servings.