TACOS WITH CRISPY SALMON
These tacos feature crispy salmon pieces paired with a refreshing slaw and a creamy spicy avocado mash, all wrapped in warm corn tortillas. Perfect for a quick weeknight dinner or a fun gathering with friends.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/2 head green cabbage, finely shredded
- 1/2 large cucumber, thinly sliced
- 3 tablespoons chopped dill
- 1/4 cup white wine vinegar
- Salt and pepper to taste
- 3 avocados
- 1 teaspoon Sriracha sauce
- Juice of 1 lime
- Salt and pepper to taste
- 2 pounds skinless salmon fillet, cut into large pieces
- 2 teaspoons chili or chipotle powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Juice and zest of 1 lime
- 8 small corn tortillas
- Olive oil for cooking
Instructions
- In a large bowl, combine the shredded cabbage, sliced cucumber, chopped dill, white wine vinegar, salt, and pepper. Mix well, cover, and refrigerate.
- In a medium-sized bowl, roughly mash the avocados. Add the Sriracha sauce, lime juice, salt, and pepper. Mix well and adjust seasoning to taste.
- Pat the salmon dry and cut it into large pieces. Toss the salmon with chili powder, onion powder, dried oregano, lime juice, and lime zest until evenly coated. Heat olive oil in a skillet over medium-high heat and cook the salmon until crispy and cooked through.
- Preheat the tortillas. Spread spicy avocado mash on each tortilla, top with crispy salmon pieces and slaw, and serve immediately.
Nutrition
- Calories: 650
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 45g
- Cholesterol: 90mg