Salmon Tacos
Ingredients for the Slaw:
- 3/4 lb green cabbage, shredded
- 1/2 peeled, seeded and very thinly sliced cucumber
- 1/4 C White wine vinegar
- 1/2 tsp. Freshly ground black pepper
- 1/2 tsp. Kosher Salt
Ingredients for the Salmon:
- 2 lbs fresh Salmon, skin removed (I do this after baking)
- 2-3 tsp chile powder
- 2 tsp freshly grated lime zest
- pinch of salt
- 3 T fresh lime juice
- 12 (6-inch) soft corn or flour tortillas
- 3-4 ripe avocados (Hass)
- Sriracha sauce
Directions
Making the Slaw
Mix the cabbage, cucumber, vinegar, salt and pepper in a large bowl. Cover and refrigerate for at least an hour.
Making the Salmon
Preheat oven to 425 degrees. Cover large baking pan with foil and spray with non-stick cooking spray. Wash and pat dry salmon fillets, place them in pan and brush with 1 T of the lime juice. Next, mix the chile powder, lime zest and salt in a small bowl and sprinkle over the salmon fillets. Bake for 12-15 minutes (cooking times will vary depending on oven & thickness of salmon). Wrap the tortillas in foil and heat in the oven while the salmon cooks.
Building the Tacos
While the salmon is baking, mash the avocados with the 2 T of lime juice, pinch of salt and pepper to taste. Set aside.
Serve 2 tortillas per person: Place some avocado mixture on one side of each tortilla shell and top with some salmon chunks and then the slaw and Sriracha sauce on top. Fold in half and enjoy!
My favorite meal EVER! 😍