Salmon Tacos Recipe
Total Time
1 hour
Prep Time
40 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(4)
Ingredients
8 servings
- 3 cups shredded cabbage- purple or green
- 1 cup shredded fennel – or sub more cabbage, jicama, or sliced cucumber
- 1/4 cup cilantro or dill (or some of both)
- 2 tablespoons jalapeno, finely chopped, more to taste.
- Orange zest of one orange (1-2 tablespoons)
- 3 tablespoons fresh orange juice
- 1/8 cup lime juice (1 lime)
- 1 tablespoon rice wine vinegar ( or apple cider, red wine vinegar, champagne vinegar)
- 1/2 teaspoon salt
- 1 teaspoon sugar or alternative
- 2 large avocados, mashed
- garlic salt to taste
- squeeze of lime to taste
- 16 ounces salmon- skinless (see notes)
- salt
- Cajun seasoning (or sub taco seasoning)
- 2-3 tablespoons olive oil, coconut oil, or avocado oil.
- 3 limes, divided, some for garnish
- 8-12 small tortillas (flour or flour-corn blend is nice), warmed, toasted or grilled.
- Pickled red onions
- Chipotle mayo or Peruvian Green Sauce (Aji Verde)
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Preparation
Step 1
Make the
Step 2
toppings. Make the Pickled Red Onions and Chipotle Mayo (or Peruvian Green Sauce) and refrigerate. You can do this several days ahead!
Step 3
Make the Slaw
Step 4
Shred the cabbage and fennel and place in a medium bowl. Add cilantro, jalapeno, orange zest, orange juice, lime juice, vinegar, salt and sugar. Toss to combine. Taste and adjust salt, heat and acid to your liking.
Step 5
Mash
Step 6
2 avocados with garlic salt to taste. Add a squeeze of lime. Mix to combine.
Step 7
Cook the salmon
Step 8
Season both sides of the salmon with a little salt. Generously season both sides with cajun seasoning. Heat oil in a large skillet over medium-high heat. Sear the salmon until deeply golden- 3-4 minutes. Flip, sear the other side and cook until it easily flakes apart with a fork, 3-4 minutes- time will depend on the thickness of the filets. Flake apart, and squeeze with half a lime. Taste for salt and lime, add more if needed.
Step 9
Tortillas
Step 10
Warm or toast the tortillas until soft and pliable, and slightly toasty. Wrap in a kitchen town.
Step 11
Assemble
Step 12
Spread a little of the avocado mash on the tortilla ( which will hold everything together) add some blackened salmon, and top with slaw, pickled onions, a drizzle of chipotle mayo and cilantro. Serve with lime wedges.
Step 13
These are best eaten immediately after assembling! Leftovers can be repurposed into salmon bowls.
Step 14
Save recipe for the next time?
