Adding an international flair to our Atlantic Salmon, these crispy tacos with all the fixings are sure to bring smiles to Taco Tuesday.

Ingredients

  • ½ head purple cabbage, fine shredded
  • ½ large cucumber
  • 3 tbsp dill, chopped
  • ¼ cup white wine vinegar
  • salt and pepper to taste
  • 3 ripe avocados
  • 1-2 tsp hot or siracha sauce
  • 1 lime, juiced
  • salt and pepper to taste
  • 2 lbs salmon, skinless
  • 2 tsp chipotle powder
  • 2 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 lime, zested + juiced
  • 8 small corn tortillas

Directions

  1. Leave the skin on your cucumber. Slice your cucumber in half lengthwise, then cut into thin slices.
  2. Mix cucumber, shredded cabbage, dill, and vinegar in a large bowl, cover and place in your fridge while you make everything else.
  3. Note: Slaw can be made a day ahead if desired.
  4. In a medium bowl, roughly mash your avocados. Add in the rest of the ingredients and mix to combine.
  5. Preheat oven to 385°F.
  6. Slice the fillet into small-to-medium chunks.
  7. Transfer to a bowl and mix with the seasonings, lime zest and juice to coat.
  8. Place coated salmon on a parchment-lined sheet and bake to an internal temperature of 145°F.
  9. Pre-heat tortillas in a pan, toaster oven or microwave.
  10. Build tacos with all components and enjoy!


Summary
Recipe Name
Crispy Salmon Tacos
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