The inspo for this recipe all started when my Mom sent me an instagram message with a link to this video asking me, “have you seen this yet?” I had literally just returned from the market where i bought an entire weeks worth of groceries with the promise that I wouldn’t be stepping foot in the store all week out of interest to save time. Anyone else ever do this? No matter how well I plan for the week or how thoroughly an inventory I take before making my shopping list, I somehow end up at the store multiple times a week.
Anyways, here I am with a very full fridge feeling so accomplished when I start watching the Green Goddess viral video by Baked by Melissa. Before you know it, the craving kicks in. I MUST try this recipe. it speaks to me in a way no recipe ever has. I love fresh herbs, veggie packed recipes and all things crunchy. Also, I want to be a fucking Goddess! So back into the car and off the store i go to pick up the ingredients needed to make Green Goddess salad.
The next morning, as soon as the kids woke up, I got started on this recipe. Nothing says good morning quite like chopped cabbage at 5:30am, right? It turned out delish, but you know me – everything tastes better with a little Greek yogurt. I added a cup of Greek yogurt, which kicked up the protein count, an extra juiced lemon and an extra sprinkle of salt. The result was out of this world!! As soon as i tasted this salad, I knew it just had to be paired with some salmon and thrown together to make tacos. So guess what that meant? Yep, third trip to the grocery store in less than 24 hour, but it was well worth it. These tacos are phenomenal!!
Since I love all things green and packed with veggies, I’m always up for trying a new vegetable based recipe, but the real judge is my husband who really just isn’t a fan of veggies. He requested I make the dressing in a weekly basis and have it in the fridge at all times so he can pour it in his wraps. This is the ultimate compliment in the land of Ash and Louie!
A few simple hacks to try when making these fish tacos.
– Grab the pre cut salmon filets from the market and toss ‘‘em on a parchment lined baking sheet. Sprinkle with some sea salt and a little seasoning that gives it a kick. I use Trader Joe’s chili lime seasoning sprinkled on top but you could also make your own with a little paprika, chili powder and cumin. Using the parchment paper makes clean up a breeze. – Warm your tortillas over an ungreased pan h til Im they are slightly charred. This will give it a Smokey flavor to offset the creaminess of the dressing.
Short on time? Skip the cabbage salad base and just use a bag of prepared slaw mix. Don’t skip the dressing though. It’s key to this recipe.
- 1 medium head green cabbage, finely diced
- 4 Persian cucumbers, finely diced
- 1 bunch of green onions, thinly sliced
- 1 bunch chives, chopped
- 1 cup fresh basil leaves
- 1 cup fresh spinach leaves
- 1 cup low-fat Greek yogurt
- Juice of 3 lemons
- 1/4 cup olive oil
- 2 Tablespoons rice vinegar
- 2 cloves garlic
- 1 small shallot
- 1/4 cup roasted and salted cashews
- 1/3 cup nutritional yeast
- 2 teaspoons salt
- 1lb. Salmon
- 1 Tablespoon Trader Joe’s Chiki lime seasoning
- 1 teaspoon salt
- 12 corn tortillas
1. Preheat oven to 350. Line a baking sheet with Parchment paper and add salmon. Sprinkle salmon with salt and chili lime seasoning. Bake for 20 minutes.
2. Combine all salad ingredients in a large bowl and put to the side.
3. Combine all dressing ingredients in a large blender and blend well until smooth.
4. Combine 2 cups salad mix and 3 – 4 tablespoons of dressing and mix well.
5. When salmon is done cooking, remove and flake with a fork.
6. Warm the tortillas in a pan over medium heat until they start to brown.
7. Spoon salmon into shells. Add green goddess salad mix.