Description
These flavorful Salmon Tacos are a quick and easy meal perfect for busy weeknights. Tender salmon fillets are seasoned with chili powder and cumin, seared to perfection, and served on warm corn tortillas with a refreshing lime-cilantro slaw, queso fresco, and fresh diced pineapple or avocado for a vibrant, healthy dinner.
Ingredients
Salmon and Seasoning
- 1 1/4 lbs skinless salmon (about 1-inch thick, cut into 3 fillets)
- Salt and freshly ground black pepper, to taste
- 1 1/2 tsp chili powder
- 3/4 tsp ground cumin
- 1 Tbsp olive oil
Tacos and Toppings
- 10 (6-inch) corn tortillas, warmed
- 3 cups (slightly packed) finely shredded cabbage or coleslaw mix
- 1/4 cup mayonnaise
- 1 tsp lime zest
- 1 1/2 Tbsp fresh lime juice
- 1 1/2 tsp honey
- 1/3 cup chopped cilantro
- 3/4 tsp minced garlic (about 1 small clove)
- Queso fresco or shredded Monterey Jack cheese, for topping
- Fresh diced pineapple, mango, or avocado, for topping
- Diced red onion, for topping
Instructions
- Heat the skillet: Heat 1 tablespoon of olive oil in a 12-inch heavy non-stick or cast iron skillet over medium-high heat to prepare for searing the salmon.
- Season salmon: Sprinkle both sides of the salmon fillets generously with salt and freshly ground black pepper. Rub the chili powder and ground cumin evenly on both sides of each fillet to infuse flavor.
- Sear the salmon: Place the salmon fillets in the hot skillet and cook for about 3 to 4 minutes per side, or until just barely cooked through. Avoid overcooking to keep the salmon moist and tender. Transfer the cooked salmon to a cutting board.
- Prepare taco slaw: While the salmon cooks, combine shredded cabbage, mayonnaise, lime zest, fresh lime juice, honey, chopped cilantro, and minced garlic in a large mixing bowl. Toss everything together well and season with salt and pepper to taste to balance flavors.
- Flake salmon: Using a knife and spoon or a fork, flake the cooked salmon into bite-sized chunks to make it easy to layer inside the tortillas.
- Assemble tacos: Warmed corn tortillas provide the base. Layer each tortilla first with a generous scoop of the taco slaw, then add flaked salmon, and finish with your choice of toppings such as queso fresco, fresh diced pineapple or mango or avocado, and diced red onion.
- Serve immediately: Serve the salmon tacos right away while the salmon is warm and the tortillas are soft for the best taste and texture.
Notes
- For more blackened flavor, use a cast iron skillet when searing the salmon.
- Warming the corn tortillas before assembling helps prevent cracking and makes them more pliable.
- You can substitute mayonnaise with Greek yogurt for a lighter slaw option.
- Fresh citrus zest and juice brighten the flavor of the slaw and complement the richness of salmon.
- Feel free to customize toppings based on your preferences, such as adding sliced jalapeños for heat or using your favorite shredded cheese.
- Leftover tacos can be stored in the refrigerator but are best eaten fresh to maintain tortilla texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
