It's your lucky day because we've found a healthy, tasteful solution. Order Greensbury's wild sockeye salmon to create 300 calorie butter lettuce tacos. Yes, only 300 calories.

On using Greensbury proteins Jillian Michaels notes, "With Greensbury all of their products are ethically sourced. There are no preservatives, artificial additives, antibiotics, or hormones. Plus, it gets delivered straight to your door, so accessibility is no longer an issue. It's a complete solution."

Enjoy Jillian's healthy, 300 calorie take on salmon tacos with her recipe that incorporates Greensbury's wild salmon as the protein and butter lettuce rather than taco shells. 

Salmon Mango Tacos

Ingredients:

  • 1 pinch salt, 1 pinch black pepper
  • 1/2 tsp chili powder
  • 1/4 avocado, peeled, pitted, and coarsely chopped
  • 1/4 mango, peeled, pitted, and coarsely chopped
  • 1/4 tsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1/4 tsp coconut oil
  • 1/4 tbsp red onion, chopped
  • 1/4 clove garlic, chopped
  • 1 tbsp orange juice 
  • 1 lime, cut into wedges
  • Butter lettuce
  • 1 pinch cayenne pepper
  • 1 wild salmon fillet, fully cooked, cut into bite-sized pieces
  • 1/4 red chile, seeded and chopped

Preparation:

  1. In a medium bowl, whisk together half of the lime juice and half of the orange juice along with the garlic, chili powder, salt, black pepper, and the cayenne pepper.
  2. Add the fish and gently stir to coat bite-sized pieces.
  3. Marinate for at least 10 minutes
  4. In a separate medium bowl combine the mango, red onion, cilantro, chopped chili, and the remaining lime and orange juice. Stir gently until well-combined. Set aside in the refrigerator.  Before serving, let stand at room temperature for approximately 20 minutes. 
  5. Tear off two lettuce cups per 'taco' serving, rinse & pat dry.
  6. Gently fold the avocado and mango into the lettuce cups with the wild salmon. Spoon the mixture on top of the salmon. Serve with fresh lime. 

For a side salad, try Jillian's Waldorf Slaw

Ingredients:

  • 1 pinch salt, 1 pinch black pepper
  • 1 tsp apple cider vinegar
  • 1/2 shallot, thinly sliced
  • 2 tbsp low-fat Greek yogurt  
  • 1/2 tsp maple syrup 
  • 1/4 head red cabbage 
  • 1/4 Granny Smith apple, cored and sliced into matchsticks  
  • 2 tbsp toasted walnut, chopped 
  • 1/4 cup white vinegar

Preparation:

  1. Prepare a bowl of ice water. Add the distilled vinegar and bring the water to a boil.
  2. While the water is coming to a boil, prepare the dressing. In a small bowl, combine the yogurt, cider vinegar, maple syrup, salt and pepper. Whisk together until blended. Set aside.
  3. Cut the cabbage into wedges and put it into a food processor to shred it.
  4. Add the cabbage to boiling water and cook for 10 seconds. Drain and immediately plunge the cabbage into the ice water to stop the cooking. Drain thoroughly and transfer cabbage to a large bowl.
  5. Add the apple shallot and walnuts. Pour the dressing over the slaw, and toss to coat.
  6. Refrigerate 1 hour before serving.