Directions

1. Grab 1lb salmon and cut into chunks. Add 1 tsp dijon mustard. Season with a pinch of salt, pepper, 1 tsp garlic powder, 1 tsp Aleppo pepper or chili flakes of choice, 1 tsp Chile lime seasoning, and 1/4 tsp cayenne pepper.

2. Bring a pan to medium heat. Add 1 tbsp avocado oil, and cook the salmon for about 1.5-2 mins on both sides. This will go quickly since they are cut into small cubes

3. I boiled some of my Kaizen low carb high protein rice to use for these, but you can use regular or brown rice or even quinoa if you like. Just cook according to packaging instructions.

4. Prep any veggies you like - I sliced some jalapeño and also made a simple avocado mash by mashing 1 avocado with 1 tsp garlic powder, a pinch of salt, and the juice of half a lime.

5. For the sauce, you have the choice of using a mix of mayo and yogurt, or just mayo, but you decide! Mix 2 tbsp mayo (or 1 tbsp yogurt and 1 tbsp mayo), the juice of 1/2 a lime, 1.5 to 2 tbsp sriracha, a pinch of salt, a pinch of pepper, and 2 tsp rice vinegar. Give it a good mix, taste, then adjust.

6. Grab your favorite low carb tortilla, bring a pan to medium heat, and add 1 serving of shredded Mexican cheese. When it melts, add 2oz of cooked salmon, a couple jalapeño slices, some cooked rice (I used my Kaizen low carb rice), and fold the tortilla.

7. Transfer to a serving dish, top with some mashed guac, some sauce, and freshly chopped cilantro.