Crispy Salmon Tacos
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- 8
Ingredients
- Slaw:
- ½
- head purple cabbage, fine shredded
- ½
- large cucumber
- 3 tbsp
- dill, chopped
- ¼ cup
- white wine vinegar
- Salt & pepper to taste
- Avocado Mash:
- 3
- ripe avocados
- 1-2 tsp
- hot or sriracha 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 + juice
- 8
- small corn tortillas
Directions
Step 1
Slaw: Leave the skin on your cucumber. Slice your cucumber in half lengthwise, then cut into thin slices.
Step 2
Mix cucumber, shredded cabbage, dill, and vinegar in a large bowl, cover and place in your fridge while you make everything else.
Step 3
Avocado Mash: In a medium bowl, roughly mash your avocados. Add in the rest of the ingredients and mix to combine.
Step 4
Salmon: Preheat the oven to 385°F (196°C). Slice the fillet into small-to-medium chunks.
Step 5
Transfer to a bowl and mix with the seasonings, lime zest and juice to coat.
Step 6
Place coated salmon on a parchment-lined sheet and bake for 10-12 minutes or until the salmon reaches an internal temperature of 145°F (63°C).
Step 7
Tortillas: Pre-heat tortillas in a pan, toaster oven or microwave.
Step 8
Build tacos with all components and enjoy!
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