Looking for ways to add more phytonutrients to your diet? It’s easy, just add more color.
Fruits and vegetables come in a rainbow of colors and each color is related to the phytonutrients they contain—and a specific range of health benefits.
In order to get as many protective benefits for your body as you can, it’s important to eat fruits and vegetables in a wide variety of colors.
Need some ideas? Try this recipe for salmon tacos that uses mango, red onion, tomato, avocado and lime. That’s a pretty good variety, and it’s delicious!
- 1 pound salmon cut into 6 even portions (about 1 to 1 ½ inches)
- kosher salt and black pepper as desired to season fish
- ½ teaspoon chipotle chili pepper ground
- ½ teaspoon paprika
- 1 teaspoon cumin ground
- 3 teaspoons pure maple syrup
- ½ cup mango diced
- ¼ cup red onion diced
- 1 cup tomato diced
- ½ cup avocado diced
- 2 tablespoons lime juice plus zest of 1 lime
- 6 tortillas corn or flour, 6 inch
- Set oven rack to the middle position. Preheat oven to 400°F.
- Line a sheet pan with foil and lightly coat with cooking spray or olive oil. Evenly spread out the salmon fillets on the tray. Generously season them with salt and pepper.
- Combine chipotle pepper, paprika and cumin in a small bowl. Evenly sprinkle about ¼ teaspoon of the spice mixture on top of the salmon. Drizzle each fillet with ¼ teaspoon maple syrup (more if needed), spread evenly on top.
- Roast for 10 to 12 minutes, or until the internal temperature reaches 130-135°F. The fish should easily flake apart but not be dry.
- In a medium bowl, combine mango, red onion, tomato, avocado, lime juice and lime zest.
- Warm tortillas in a pan. Serve one piece of salmon on each tortilla and top with salsa. Add additional toppings if desired.