Salmon Tacos (Mediterranean-Style)
User Reviews
5
32 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
18 mins
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Total Time
33 mins
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Servings
4
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Calories
4478 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
Salmon Tacos (Mediterranean-Style)
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Salmon Tacos Mediterranean-style feature a baked salmon filet seasoned with cumin, paprika, and red pepper flakes, paired with a vibrant slaw of shredded green cabbage, cilantro, and dill dressed with lime juice. Served on corn or flour tortillas topped with tzatziki, pickled onions, and jalapeño slices, these tacos balance tender, flavorful fish with crisp, tangy accompaniments for a fresh and satisfying meal.
Description
The Salmon Tacos (Mediterranean-Style) recipe centers on oven-baked salmon seasoned with aromatic spices including garlic, cumin, and paprika. Baking at 375°F allows the fish to cook gently, maintaining moisture and a tender texture. The cabbage slaw, salted and rested, softens slightly while retaining crunch, then mixed with fresh herbs and a lime dressing for brightness.
The tacos assemble warm, with the soft tortilla base holding flaky salmon, creamy tzatziki sauce, tangy pickled onions, and the slight heat of jalapeño slices. This creates a contrast of flavors and textures between the rich fish, fresh herbaceous slaw, and zesty toppings.
For best results, allow the salmon to come to room temperature briefly before baking to promote even cooking. The remaining cabbage can be wrapped tightly and refrigerated for later use or prepared in other recipes as suggested.
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Ingredients
For the slaw:
- 1/2 green cabbage cored and shredded (about 3 to 4 cups
- kosher salt
- 1/2 cilantro bunch, chopped, leaves
- 3 tablespoons dill chopped
- 1 lime juiced, large
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes plus more to your liking, or Aleppo pepper
- extra virgin olive oil
For the salmon:
- 1 pound salmon filet (skin on or off)
- kosher salt
- black pepper
- 2 garlic minced, cloves
- 1/2 teaspoon cumin ground
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes plus more if you like, or Aleppo pepper
- extra virgin olive oil
- 1 lime large
For serving:
- 8 corn tortilla 4-inch, or flour tortilla
- 1/2 cup tzatziki sauce homemade or quality store-bought, plus more to your liking
- 1/2 cup pickled onions plus more to your liking, homemade or quality store-bought
- 1 to 2 jalapeno pepper sliced into thin rounds
- 1 lime sliced into wedges, large
Instructions
- Preheat your oven: Position a rack in the middle of your oven and heat to 375°F.
- Soften the cabbage: Place the cabbage in a large colander. Season with a big pinch of salt (about 1/2 teaspoon). Toss with your hands and set it aside for about 10 to 15 minutes while you prepare the toppings.
- Season the salmon: Pat the salmon dry and season well with salt and pepper. Place the salmon on a baking dish. Rub the top with the garlic, cumin, paprika, and red pepper flakes or Aleppo pepper. Drizzle with a couple of tablespoons of olive oil.
- Bake the salmon: Cover the dish with the foil, tenting to make sure it is not touching the salmon. Bake in the heated oven for 15 minutes, or until the salmon is almost completely cooked through at the thickest part. Cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure it does not overcook. If your piece is very thick, 1 ½ or more inches, it may take a bit longer.
- Make the slaw: While the salmon bakes, pat the cabbage dry with paper towels and transfer to a large mixing bowl. Add the cilantro, dill, lime juice, cumin, and red pepper flakes or Aleppo pepper. Drizzle in about 2 tablespoons of olive oil and toss to combine. Taste and adjust the seasoning to your liking. Set the cabbage slaw aside for now.
- Flake the salmon: When the salmon is cooked to medium, carefully remove from the oven and uncover. Use a fork to flake the salmon, then cover once again with foil for 2 minutes. Wrap the tortillas in parchment paper, then foil, and place them in the oven for a few minutes to warm.
- Finish the salmon: Cut the lime in half and squeeze it all over the salmon.
- Assemble the salmon tacos: Spread the tzatziki on a tortilla, keeping the remaining tortillas covered to to keep warm. Top with salmon, slaw, pickled onion, and jalapeno. Enjoy warm, with the lime wedges in bowls on the side.
Notes
- Bring salmon to room temperature before baking to ensure even cooking.
- Store unused cabbage tightly wrapped in the refrigerator for up to several days for additional recipes.
- Adjust red pepper flakes to taste for desired spiciness.
Nutrition Information
Show Details
Calories
447.8kcal
(22%)
Carbohydrates
46.7g
(16%)
Protein
30.8g
(62%)
Fat
16.4g
(25%)
Saturated Fat
3.9g
(20%)
Polyunsaturated Fat
4.4g
(26%)
Monounsaturated Fat
3.6g
(18%)
Cholesterol
67.3mg
(22%)
Sodium
671.1mg
(28%)
Potassium
946.7mg
(20%)
Fiber
7.1g
(28%)
Sugar
8.8g
(18%)
Vitamin A
636.1IU
(13%)
Vitamin C
62.6mg
(70%)
Calcium
217.9mg
(22%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 4478 kcal
% Daily Value*
| Calories | 447.8kcal | 22% |
| Carbohydrates | 46.7g | 16% |
| Protein | 30.8g | 62% |
| Fat | 16.4g | 25% |
| Saturated Fat | 3.9g | 20% |
| Polyunsaturated Fat | 4.4g | 26% |
| Monounsaturated Fat | 3.6g | 18% |
| Cholesterol | 67.3mg | 22% |
| Sodium | 671.1mg | 28% |
| Potassium | 946.7mg | 20% |
| Fiber | 7.1g | 28% |
| Sugar | 8.8g | 18% |
| Vitamin A | 636.1IU | 13% |
| Vitamin C | 62.6mg | 70% |
| Calcium | 217.9mg | 22% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
32 reviews
Excellent
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