Description
Delicious cilantro lime salmon tacos, topped with a creamy sauce and fresh slaw.
Ingredients
Scale
- 1 pound fresh, skinless salmon filet
- 2 tablespoons olive oil (divided)
- 1–1/2 teaspoon ground chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 lime
- 3/4 teaspoon salt
- 2 large limes
- 1 teaspoon minced garlic
- 1 cup fresh cilantro (loosely packed)
- 1 tablespoon coarsely chopped jalapeño (ribs/seeds removed for mild; left in for more heat)
- 1/2 cup mayo (full-fat)
- 1/2 cup sour cream
- 5 cups thinly sliced green cabbage
- 1 batch mango-avocado salsa (or 1 large avocado)
- 12 extra-thin corn tortillas
- Cooking spray
Instructions
- Pat the salmon dry. Remove skin if needed, then slice it into thin, 1/2-inch strips. Place in a large, resealable plastic bag. Add 1 tablespoon olive oil and all the other ingredients listed under “salmon” on top, including 1/2 teaspoon lime zest and 1 tablespoon lime juice. Gently knead into the salmon and set aside (at room temp) for 15–20 minutes (no longer).
- Combine all the sauce ingredients in a small blender or food processor. Add 1 teaspoon lime zest and 1/4 cup lime juice. Season to taste. Blend until smooth, then set aside in the fridge.
- Thinly slice the cabbage and mix it with about half the sauce. Save remaining sauce for later. Use tongs to toss the cabbage and sauce. Toss occasionally, for about 10–15 minutes to soften cabbage.
- If making, prep the mango-avocado salsa; otherwise, thinly slice the avocado.
- Place a large nonstick pan on the stovetop. Add remaining 1 tablespoon oil and heat to high. Once oil is hot, add salmon in a single layer. It should sizzle on contact. Cook for 60–90 seconds, then flip and cook another 60 seconds or until cooked through. Remove and let stand 5 minutes.
- Spray corn tortillas with cooking spray and char them. Divide the saucy slaw among the tortillas. Top with salmon, flaking it with a fork to fill the tortilla. Add a large scoop of salsa (or some avocado), and drizzle on the reserved sauce. Serve immediately and enjoy!
Notes
- Note 1: The recipe is based on fresh, skinless salmon fillet for best flavor.
- Note 2: Mango-avocado salsa can be homemade or store-bought.
- Note 3: For charred tortillas, cook them directly over a flame or in a hot skillet for a few seconds on each side.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Tacos
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg