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Salmon tacos with avocado, cabbage fennel slaw, ad taco sauce.

Salmon Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Description

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


Ingredients

Units Scale

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

Tacos


Instructions

  1. Make the toppings. Make the Pickled Red Onions and Chipotle Mayo (or Peruvian Green Sauce) and refrigerate. You can do this several days ahead! 
  2. 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. 
  3. Mash 2 avocados with garlic salt to taste. Add a squeeze of lime. Mix to combine.
  4. 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. 
  5. Tortillas. Warm or toast the tortillas until soft and pliable, and slightly toasty. Wrap in a kitchen town.
  6. 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.
  7. 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