Salmon Tacos
User Reviews
5
9 reviews
Excellent
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Prep Time
24 mins
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Cook Time
6 mins
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Total Time
30 mins
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Servings
5 (2 tacos per serving)
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Course
Main Course
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Cuisine
Mexican
Salmon Tacos
Report
Salmon fillets are rubbed with a simple spice blend then pan seared until beautifully browned. From there salmon is flaked and served over warmed tortillas with a simple citrusy cabbage slaw. They are unbelievably delicious!
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Ingredients
- 1 1/4 lbs salmon about 1-inch thick), cut into 3 fillets, skinless
- salt and freshly ground black pepper
- 1 1/2 tsp chili powder
- 3/4 tsp cumin ground
- 1 Tbsp olive oil
- 10 (6-inch) corn tortilla warmed
Taco slaw
- 3 cups (slightly packed) finely cabbage or coleslaw mix, shredded
- 1/4 cup mayonnaise
- 1 tsp lime zest
- 1 1/2 Tbsp lime juice fresh
- 1 1/2 tsp honey
- 1/3 cup chopped cilantro
- 3/4 tsp minced garlic (1 small clove)
Optional Toppings
- queso fresco or shredded moneterey jack cheese
- pineapple mango, or avocado, fresh, diced
- red onion diced
Instructions
- Heat olive oil in a 12-inch skillet over medium-high heat (a heavy non-stick skillet works well or for more blackening use a cast iron skillet).
- Sprinkle both sides of salmon with a fair amount of salt and pepper and sprinkle and rub both sides with chili powder and cumin.
- Sear in skillet about 3 to 4 minutes per side, or until just barely cooked through. Transfer to a cutting board.
- While salmon is cooking prepare the taco slaw. In a large mixing bowl toss together cabbage, mayonnaise, lime zest, lime juice, honey, cilantro and garlic. Season with salt and pepper to taste.
- Flake cooked fish into bite size chunks (I just use a knife and spoon, a fork works too).
- Layer warmed tortillas with taco slaw, salmon and any desired toppings then serve right away.
Notes
- *For a spicy salmon substitute regular chili powder with 1 1/2 tsp chipotle chili powder, or for a slightly smokey flavor you can use 1 1/2 tsp ancho chili powder in place of regular plus 1/2 tsp smoked paprika.
- **Here's how I prefer to heat the tortillas: Preheat a 12-inch non-stick skillet over medium heat. Add about 1 Tbsp olive oil and tilt to coat pan. Add 3 tortillas at a time to pan (in a single layer) and swirl in oil (using tongs) then quickly turn and coat with a little oil. Let cook on each side until light golden brown spots appear. Transfer to paper towels to drain. Reduce burner temp as needed.
- Nutrition estimate is per 2 tacos, does not include optional toppings.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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