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Lettuce Tacos with Salmon, Sriracha, and Peanuts
A light and spicy version of tacos with lettuce leaves filled with minced salmon, grated carrot, and a sriracha-soy vinaigrette, topped with crunchy peanuts. Ready in just 15 minutes, they are fresh and super easy to prepare.
- Servings: 2
- Cook: 15 min
Ingredients
- 250 g minced salmon
- 220 g lettuce heart
- 20 ml sriracha sauce
- 1 unit carrot, grated
- 20 g salted peanut, chopped
- 20 ml soy sauce
- 25 ml olive oil
- salt
- pepper
Instructions
- In a bowl, add a generous drizzle of oil, the sriracha, and the soy sauce. Whisk well.
- Trim the ends off the lettuce hearts, separate the leaves, and finely chop the core of the hearts. Set aside.
- Peel and grate the carrot.
- Crush the peanuts in a bag using the bottom of a saucepan to chop them.
- In a skillet, heat a drizzle of oil over medium heat. Add the minced salmon and carrot and cook for 3-4 minutes, stirring.
- Add half of the vinaigrette and mix. Adjust salt and pepper to taste.
- Transfer to a large bowl, add the chopped lettuce, and mix.
- Top each lettuce leaf with the salmon and carrot mixture, then drizzle with the remaining vinaigrette and peanuts to taste.
Nutrition (per serving)
- Calories: 557 kcal
- Protein: 36 g
- Carbohydrates: 12 g
- Fat: 40 g
- Fiber: 4 g