These gluten-free salmon and avocado soft tacos are a delicious and candida diet-friendly breakfast option. Learn how to make this easy recipe and enjoy a satisfying morning meal.
💕 Why You'll Love This Recipe
- Candida Diet-Friendly: Perfect for those following the candida diet, this breakfast is free from gluten, dairy and sugar and high in protein.
- Nutrient-Packed: Packed with healthy fats from avocado and omega-3s from salmon, it's a nutritious way to start your day.
- Quick and Easy: With simple steps and minimal ingredients, you can prepare this breakfast in no time.
For the coconut flour tortillas:
- Coconut Flour: Naturally gluten free and adds a unique slightly sweet flavour and texture.
- Psyllium Husk Powder: This helps bind the taco dough together, creating a pliable texture.
- Baking Powder: Adds a subtle lift to the tortillas.
For the tacos:
- Cooked salmon: A great source of protein and omega-3 fatty acids, plus a delicious filling.
- Cucumber: Adds a refreshing crunch to your tacos.
- Avocado: Creamy and nutritious, avocado pairs perfectly with salmon.
See recipe card for quantities.
How to Make Coconut Flour Tacos:
1. In a bowl, combine coconut flour, psyllium husk powder, baking powder, and salt. Break up any lumps with a fork or strain through a fine mesh sieve.
2. Mix hot water (equal parts room temperature and freshly boiled) into the dry ingredients. Stir until a thick dough forms. Let it sit for 5 minutes to absorb the water.
3. Divide the dough into four balls. Place a ball of dough between two sheets of parchment paper, then roll it into a thin taco shape.
4. Heat a frying pan over medium-high heat.
Peel off the top layer of parchment paper and place the tortilla upside down in the hot pan. Remove the remaining parchment paper.
5. Dry fry for a couple of minutes until it dries out and can be easily lifted. Flip and fry for a few more minutes.
6. Repeat the process for the remaining tortillas.
Assembling Your Salmon and Avocado Tacos:
- Thinly slice the avocado and cucumber.
- Break the cooked salmon fillet into bite-size chunks.
- Plate the tacos and layer on avocado, cucumber, and salmon.
Season with salt, pepper, fresh lime juice, and chopped coriander before serving.
Hint: I recommend serving two filled tacos per person, so the recipe can happily serve two people, or one plus leftovers for the next day.
- Toppings: Feel free to experiment with different toppings like diced tomatoes, red onion, or a drizzle of tahini.
- Protein: If you're not a fan of salmon, substitute it with cooked chicken or scrambled eggs.
- Marinade: I prefer a plain baked salmon when enjoying this for breakfast, however, if you are having this recipe for lunch or dinner and would like an extra layer of flavour, marinate your salmon before baking. My favourite flavours to combine with salmon are coconut aminos, white miso, lemon juice, paprika and black pepper.
- Spicy Kick: Add a sprinkle of chili flakes for some heat.
- Veggie Boost: Boost the veggie content with leafy greens like spinach or arugula.
- Salsa: Swap the avocado for a few spoonfuls of pico de gallo.
- Guacamole: You could also use some delicious chunky guacamole in place of the sliced avocado for even more flavour.
Rolling pin for flattening taco dough, and parchment paper for rolling.
Store any leftover taco shells in an airtight container in the refrigerator for 2-3 days.
Note that they may become more delicate when refrigerated due to added moisture.
✨ Top Tip
If you're not eating the tacos right away, store the individual taco ingredients separately and then combine just before serving to prevent the taco from going soggy when stored.
Yes, you can prepare the taco shells in advance and reheat them in a dry pan before assembling your tacos.
Coconut flour has a unique texture, but you can experiment with other gluten-free flours such as almond flour. Coconut flour is highly absorbent so you will need to adjust the liquid as needed to achieve the right consistency for the dough.
Enjoy your gluten-free salmon and avocado tacos, a delightful candida diet breakfast!
More Candida Diet Breakfast Ideas
Looking for other recipes like this? Try these:
Gluten Free Salmon and Avocado Tacos – Candida Diet Breakfast Recipe
- For the coconut flour tortillas: (makes 4 tacos)
- 50 g coconut flour
- 1 tablespoon 8g psyllium husk powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 180 ml hot water
- Taco filling:
- 1 salmon fillet cooked (cold)
- 50 g cucumber approx ¼ cucumber
- 1 avocado
- Lime juice
- Fresh coriander chopped
- Salt and pepper
- In a bowl, combine the coconut flour, psyllium husk powder, baking powder, and salt. Mix with a fork, breaking up any lumps as necessary.
- Incorporate the hot water by combining equal parts room temperature water with freshly boiled water in a separate container. Then, add this mixture to the flour mixture and stir to combine. The mixture will thicken up very quickly.
- Leave the dough to stand for five minutes to allow the water to fully absorb.
- Divide the dough into four equally sized balls.
- Take one of the dough balls and place it on top of a sheet of baking parchment on the counter. Cover it with a second piece of parchment paper to create a sandwich.
- Using a rolling pin, roll the dough between the parchment paper sheets into a thin taco shape.
- Heat a frying pan over medium-high heat.
- Uncover the rolled-out tortilla by peeling away the top layer of parchment paper. Lift the tortilla using the second layer of parchment paper, placing the tortilla upside down on the hot frying pan.
- Peel away the parchment paper and leave the tortilla to dry-fry for a couple of minutes.
- When the tortilla looks dry and can be easily lifted from the pan with a spatula, flip the tortilla over and fry for another couple of minutes on the other side.
- While the tortilla is cooking, you can repeat the rolling process for the second tortilla using the same two sheets of parchment paper.
- Once cooked, slide the tortilla onto a clean plate.
- To Create Your Tacos:
- Thinly slice the avocado and cucumber, and break the salmon fillet into bite-size chunks.
- Plate your tacos and layer on the avocado slices, followed by the cucumber, and finish with the salmon chunks.
- Season with salt and pepper, add a squeeze of fresh lime juice, and sprinkle with chopped fresh coriander before serving.