Ingredients:

  • 1 pound (450g) fresh salmon fillet, skinless
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 small tortillas (corn or flour)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Use a mixing bowl to combine olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Brush the mixture evenly over the salmon fillet.
  3. In a separate bowl, toss diced bell peppers, zucchini, and red onion with olive oil, chili powder, salt, and pepper. Spread veggies in a single layer on a sheet pan lined with parchment paper. Place both the salmon and veggies in the oven. Roast the veggies for 20-25 minutes until tender and slightly charred, and the salmon until it flakes easily with a fork, about 12-15 minutes.
  4. Warm tortillas in a dry skillet over medium heat until soft and pliable. Set aside.
  5. Flake the cooked salmon into bite-sized pieces. In each tortilla, layer salmon and roasted veggies. Garnish with fresh cilantro.
  6. Serve tacos with lime wedges on the side for an extra burst of flavor.