Salmon Tacos with Peach Salsa

Salmon Tacos with Peach SalsaI think tacos are fun to make. There are so many different ways to make them. You can change up the type of meat, the lettuce, the salsa, and the rest of the toppings too. Even if you want fish tacos, there are still many options- snapper, mahi mahi, tilapia and halibut, to name a few.

But for eye health, a fatty, cold-water fish, such as salmon, is the best choice. Salmon may not be the traditional fish for tacos, but it is rich in omega-3 fatty acids. Studies have shown that people who ate such oily fish in their diets often (at least one serving a week), had a lower risk of dry eye, macular degeneration and even cataracts.

Many vegetables and fruit contain the antioxidants you need for eye health. The avocados, lettuce, basil, peaches, and onions in this recipe all have Vitamin A, C, E, and Zinc; these help boost eye health and reduce your risk of eye diseases. Green leafy vegetables like lettuce, herbs like basil, and even avocados are full of lutein and zeaxanthin- a powerful antioxidant duo that helps cut your risk of macular degeneration and cataracts.

Salmon may not be your first choice for a taco, but this coldwater fish, along with all of these fruit and veggie toppings add up to great benefits for your eyesight.


Ingredients (Makes about 10 tacos):

  • 1 tbsp coconut oil
  • 1lb of salmon fillets (about 1-inch thick)
  • ¼ tsp sea salt
  • ⅛ tsp pepper
  • ¼ tsp oregano
  • 10 soft taco tortillas
  • About 3 cups of spring mix lettuce
  • 1 avocado, sliced
  • 1-2 tbsp basil, chopped for garnish
  • 3 lemons, cut into wedges

Peach salsa:

  • ½ cup yellow peaches, diced
  • 1 tsp jalapeno, finely chopped
  • ¼ cup white onion, diced
  • 2 tsp basil, chopped
  • 1 tsp lemon juice


  1. Sprinkle sea salt, pepper and oregano over salmon fillets. Turn stove to medium/high heat, and melt 1 tbsp coconut oil in a skillet.
  2. Add fillets to skillet, skin side up. Cook for about 6 minutes. Then flip fillets and cook for another 2-4 minutes (depending on thickness) until fillets turn light pink all the way through and can be flaked off easily with a fork.
  3. Set aside on a plate to cool.
  4. Mix diced peaches, jalapeno, onion, basil and lemon juice together in a small mixing bowl.
  5. Once salmon has cooled, shred off pieces with a fork and place into a small bowl (Remove any tiny bones if they are present) .
  6. To make each taco, take a soft taco tortilla, place a small handful of spring mix lettuce in the center, then some salmon, and then about a spoonful of peach salsa spread across the top. Add an avocado slice, and garnish with some extra chopped basil. Lastly, squeeze some lemon juice over the taco.