What to serve with Salmon Tacos?

We love serving tacos with Cilantro-lime rice and Mexican Pinto Beans, and of course margaritas. :)

What are the best tortillas for fish tacos?

Flour tortillas are typically served with fish tacos, but we love using a blend of flour and corn tortillas for the best texture and flavor. When serving fish tacos topped with a juicy slaw, corn tortillas can fall apart, so if intent on using corn, double them up!

Can you grill the salmon?

Absolutely! Grill the cajun-rubbed salmon on a well-greased grill 3-4 minutes on each side over medium heat or until it easily flakes apart with a fork. Squeeze with lime juice.

Can the salmon tacos be made ahead?

The slaw can be made ahead, although it is best served the day of, as it will get juicy over time. The pickled onions and creamy taco sauce can be made several days ahead. The avocado mash is best made right before serving as well as the salmon.

What to do with leftover salmon?

The leftover salmon can be repurposed into a tasty bowl with beans and rice, or tossed into a green salad! Leftover salmon will keep up to 3 days in the fridge

Salmon Tacos

Description

These blackened Salmon Tacos with citrus-infused taco slaw, mashed avocado, pickled onions and creamy chipotle taco sauce are healthy & yummy!

Ingredients

Units

Cabbage-Fennel Slaw

3 cups shredded cabbage- purple or green
1 cup shredded fennel – or sub more cabbage, jicama, or sliced cucumber
1/4 cup cilantro or dill (or some of both)
2 tablespoons jalapeno, finely chopped, more to taste.
Orange zest of one orange (1-2 tablespoons)
3 tablespoons fresh orange juice
1/8 cup lime juice (1 lime)
1 tablespoon rice wine vinegar ( or apple cider, red wine vinegar, champagne vinegar)
1/2 teaspoon salt
1 teaspoon sugar or alternative

Mashed Avocado

2 large avocados, mashed
garlic salt to taste
squeeze of lime to taste

Blackened Salmon

16 ounces salmon- skinless (see notes)
salt
Cajun seasoning (or sub taco seasoning)
2–3 tablespoons olive oil, coconut oil, or avocado oil.

Tacos

3 limes, divided, some for garnish
8–12 small tortillas (flour or flour-corn blend is nice), warmed, toasted or grilled.
Pickled red onions
Chipotle mayo or Peruvian Green Sauce (Aji Verde)

Instructions

Make the toppings. Make the Pickled Red Onions and Chipotle Mayo (or Peruvian Green Sauce) and refrigerate. You can do this several days ahead!
Make the Slaw. Shred the cabbage and fennel and place in a medium bowl. Add cilantro, jalapeno, orange zest, orange juice, lime juice, vinegar, salt and sugar. Toss to combine. Taste and adjust salt, heat and acid to your liking.
Mash 2 avocados with garlic salt to taste. Add a squeeze of lime. Mix to combine.
Cook the salmon. Season both sides of the salmon with a little salt. Generously season both sides with cajun seasoning. Heat oil in a large skillet over medium-high heat. Sear the salmon until deeply golden- 3-4 minutes. Flip, sear the other side and cook until it easily flakes apart with a fork, 3-4 minutes- time will depend on the thickness of the filets. Flake apart, and squeeze with half a lime. Taste for salt and lime, add more if needed.
Tortillas. Warm or toast the tortillas until soft and pliable, and slightly toasty. Wrap in a kitchen town.
Assemble. Spread a little of the avocado mash on the tortilla ( which will hold everything together) add some blackened salmon, and top with slaw, pickled onions, a drizzle of chipotle mayo and cilantro. Serve with lime wedges.
These are best eaten immediately after assembling! Leftovers can be repurposed into salmon bowls.

Notes

Salmon: I experimented with leaving the salmon skin on and making crispy salmon skin tacos, but once assembled in the tacos, the skin got soggy and really unpleasant. I recommend taking the skin off.

Slaw: The slaw is best on the day of. The slaw tastes great the next day, but the tacos need a fresh crisp texture.

If you want to skip the pickled red onions, add red onions to the slaw (or green onions).

The mashed avocado helps hold the tacos together.

Nutrition

Serving Size: 1 taco
Calories: 246
Sugar: 3.1 g
Sodium: 416.6 mg
Fat: 13.8 g
Saturated Fat: 2 g
Carbohydrates: 19.4 g
Fiber: 4.6 g
Protein: 13.4 g
Cholesterol: 23.2 mg