Salmon Tacos
Ingredients
Cabbage-Fennel Slaw
-
3
cups
shredded cabbage
-
1
cup
shredded fennel
-
¼
cup
cilantro or dill
-
2
tablespoons
jalapeno, finely chopped
-
1
tablespoon
orange zest
-
3
tablespoons
fresh orange juice
-
⅛
cup
lime juice
-
1
tablespoon
rice wine vinegar
-
½
teaspoon
salt
-
1
teaspoon
sugar or alternative
Mashed Avocado
-
2
large
avocados
-
to taste
garlic salt
-
to taste
lime juice
Blackened Salmon
-
16
ounces
salmon, skinless
-
to taste
salt
-
to taste
Cajun seasoning
-
2–3
tablespoons
olive oil or alternative
Tacos
-
3
limes
-
8–12
small
tortillas
-
to taste
pickled red onions
-
to taste
Chipotle mayo or Peruvian Green Sauce
Instructions
- Prepare the pickled onions and chipotle mayo in advance.
- Make the slaw by shredding cabbage and fennel, then mixing with cilantro, jalapeno, orange zest, orange juice, lime juice, vinegar, salt, and sugar.
- Mash the avocados with garlic salt and lime juice.
- Season the salmon with salt and cajun seasoning, then cook in a skillet until golden and flaky.
- Warm the tortillas until soft and pliable.
- Assemble the tacos by spreading avocado mash on the tortillas, adding salmon, slaw, pickled onions, and sauce.
Nutrition Facts (estimated)
Servings
8-12 tacos
Calories
246
Total fat
13.8g
Total carbohydrates
19.4g
Total protein
13.4g
Sodium
416.6mg
Cholesterol
23.2mg
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