Salmon Tacos

Name: Salmon Tacos
Prep time: 24 min
Cook time: 6 min
Total time: 30 min
Yield: 5 (2 tacos per serving)
Ingredients: 1 1/4 lbs skinless salmon; salt; 1 1/2 tsp chili powder*; 3/4 tsp ground cumin; 1 Tbsp olive oil; 10 (6-inch) corn tortillas; 3 cups (slightly packed) finely shredded cabbage; 1/4 cup mayonnaise; 1 tsp lime zest; 1 1/2 Tbsp fresh lime juice; 1 1/2 tsp honey; 1/3 cup chopped cilantro; 3/4 tsp minced garlic; queso fresco; Fresh diced pineapple; diced red onion

User Reviews

5.0

9 reviews

Excellent

Prep Time
24 mins
Cook Time
24 mins
Total Time
30 mins
Servings
5 (2 tacos per serving)
Course
Main Course
Cuisine
Mexican

Salmon Tacos

Iris Warren

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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

Servings

1 1/4 lbs skinless salmon (about 1-inch thick), cut into 3 fillets
salt and freshly ground black pepper
1 1/2 tsp chili powder*
3/4 tsp ground cumin
1 Tbsp olive oil
10 (6-inch) corn tortillas, warmed**

Taco slaw

3 cups (slightly packed) finely shredded cabbage or coleslaw mix
1/4 cup mayonnaise
1 tsp lime zest
1 1/2 Tbsp fresh lime juice
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
Fresh diced pineapple, mango, or avocado
diced red onion

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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.