Adding an international flair to our Atlantic Salmon, these crispy tacos with all the fixings are sure to bring smiles to Taco Tuesday.
Ingredients
- Slaw:
- ½ head purple cabbage, fine shredded
- ½ large cucumber
- 3 tbsp dill, chopped
- ¼ cup white wine vinegar
- salt and pepper to taste
- Avocado Mash:
- 3 ripe avocados
- 1-2 tsp hot or siracha sauce
- 1 lime, juiced
- salt and pepper to taste
- Salmon:
- 2 lbs salmon, skinless
- 2 tsp chipotle powder
- 2 tsp chili powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 lime, zested + juiced
- Additional items:
- 8 small corn tortillas
Directions
- Slaw:
- Leave the skin on your cucumber. Slice your cucumber in half lengthwise, then cut into thin slices.
- Mix cucumber, shredded cabbage, dill, and vinegar in a large bowl, cover and place in your fridge while you make everything else.
- Note: Slaw can be made a day ahead if desired.
- Avocado Mash:
- In a medium bowl, roughly mash your avocados. Add in the rest of the ingredients and mix to combine.
- Salmon:
- Preheat oven to 385°F.
- Slice the fillet into small-to-medium chunks.
- Transfer to a bowl and mix with the seasonings, lime zest and juice to coat.
- Place coated salmon on a parchment-lined sheet and bake to an internal temperature of 145°F.
- Tortillas:
- Pre-heat tortillas in a pan, toaster oven or microwave.
- Build tacos with all components and enjoy!
Summary
Recipe Name
Crispy Salmon Tacos
Author Name
True North Seafood
Published On
Preparation Time
Cook Time
Total Time