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Salmon Tacos with Honey Mustard Sauce

Is it possible for one to tire of Mexican food? I think not. Whether it’s Mexican Lasagna, Peanut Butter Mole or a Taco Smoothie (recipe TBD), the possibilities are endless. This was a spur-of-the-moment recipe that ended up surprising me and the others who partook in its glory. This has since become a staple meal as it’s a simple and tasty way to get fish into your diet. To all my peanut butter lovers out there, I promise the next thing on this site will contain peanut butter.


8oz salmon
1/4 cup nonfat sour cream
2T honey mustard
8 corn tortillas
shredded cheddar cheese (optional)
shredded cabbage or lettuce
kosher salt and pepper, to taste


1. Preheat oven to 400 degrees. Spray a baking pan and place salmon on top. Sprinkle with salt and pepper and bake for 10-15 minutes (depending on thickness) until cooked through but still moist and flaky. While it’s baking prepare the honey mustard sauce by mixing together the sour cream, honey mustard and salt and pepper, to taste, in a small bowl.

2. Also while the salmon is cooking, cover another baking pan with tinfoil, spray with cooking spray and arrange tortillas on top. Spray the tops with cooking spray and add a pinch of salt to each one. Bake tortillas for 4 minutes, then flip them over and sprinkle with cheese, if using. Cook 3 more minutes.

3. Flake the salmon with a fork and place on the tortillas. Top with honey mustard sauce, shredded cabbage or lettuce, guacamole and cilantro. Serve with a side of boiled or refried beans.