We Californians love our tacos, especially a good fish taco. Unfortunately, so many fish are now contaminated with mercury and lead that they are unsafe to eat.

Yet, fish contains healthy amounts of omega-3 fatty acids that help support our brain, skin, gut and reduce inflammation.

Wild salmon is one of the lowest mercury fish, so is safe to consume. Here is my version of a healthy fish taco!


  • 4 (4 ounce) portions of wild salmon fillets
  • 1 medium organic cucumber, cut into 1/2 inch thick pieces
  • 1 medium red onion, sliced thin
  • 1 small organic red chile pepper, seeds and veins removed, and sliced into thin pieces
  • 1 organic avocado, mashed with a fork
  • 1/2 cup organic cilantro, chopped and loosely packed
  • 8 (Siete brand) grain free, gluten free tortillas
  • Sea salt, to taste
  • Cracked black pepper, to taste
  • 1 organic lime, cut into wedges


Preheat oven to 450 degrees fahrenheit.

On an unbleached, parchment lined baking dish, place salmon pieces skin side down. Sprinkle with sea salt and pepper.

Bake for 12-13 minutes. Remove from oven and allow to cool for 5 – 7 minutes.

In the meantime, chop cucumber into 1/2 inch pieces and slice entire red onion. Set aside.

Wash, pat dry, and chop cilantro. Slice avocado in half, remove pit and scoop into a plate, mashing with fork until smooth and sprinkle salt, if desired.

Warm tortillas according to package directions.

Prepare chili pepper by removing seeds and inner vein. Slice into thin rings and set aside.

Spread mashed avocado onto middle of tortilla and layer salmon pieces, cucumber, onion, chili pepper and cilantro. Squeeze lime wedge over mixture.

Fold over one side, then the other. Do the same for the other tortillas.

Makes about 6 soft tacos.