Crispy Salmon Tacos
These tacos are spicy, refreshing, healthy and SO DELICIOUS.
ingredients
slaw:
- 1/2 head green cabbage, fine shredded
- 1/2 large cucumber
- 3 tbs dill, chopped
- 1/4 cup champagne vinegar (or white wine vinegar)
- salt and pepper to taste
spicy avocado mash:
- 3 avocadoes
- 2 tsp Sriracha sauce
- 1 lime, juiced
- salt and pepper to taste
salmon:
- 2 lbs salmon, skin removed
- 2 tsp chipotle powder (or chili powder)
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 lime, zested + juiced
- 8 small corn tortillas
instructions
slaw:
- Leave the skin on your cucumber. Slice your cucumber in half lengthwise. Remove seeds and then slice thin.
- Mix everyhting in a large bowl, cover and place in your fridge while you make everything else.
avocado mash:
- In a medium bowl, rough mash your avocados. Add in the rest of the ingredients and mix to combine. Taste and adjust the sriracha if needed.
salmon:
- Pat your fish dry with paper towel. Slice the filet into large chunks. Transfer to a bowl and mix with the seasonings, lime zest and juice to coat.
- In a large skillet, working in two batches, add 1/2 tbs olive oil. Once pan is hot add in the salmon pieces and cook until crispy and done. Remove to a plate lined with paper towel. Wipe the pan clean and repeat with the rest of the salmon.
- Heat your tortillas in a pan or wrapped in a stack, in aluminum foil in your small toaster oven.
notes
Recipe inspired by the great Ina Garten
nutrition
Calories: 728kcal | Carbohydrates: 48g | Protein: 53g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Cholesterol: 125mg | Sodium: 200mg | Potassium: 2254mg | Fiber: 18g | Sugar: 6g | Vitamin A: 795IU | Vitamin C: 69mg | Calcium: 164mg | Iron: 5mg
author: Stella
