Foodie, Recipes

Crispy Salmon Tacos

These tacos are spicy, refreshing, healthy and SO DELICIOUS.



  • 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


  • 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



  • 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.


  • 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.


Recipe inspired by the great Ina Garten


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