Salmon tacos
A tasty twist on more classic fish tacos, these salmon tacos are easy & healthy too.
Servings: 4 approx
Calories: 375kcal
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Ingredients
For the slaw
- 1 cup cabbage 80g, approx (packed)
- 1 shallot or approx ¼ small red onion
- ¼ cup cilantro coriander, roughly chopped
- 2 teaspoon lime juice
- 1 teaspoon red wine vinegar
- 2 teaspoon vegetable oil
- ⅛ teaspoon pepper approx - a few grinds
For the salsa
- 1 tomato large
- 1 avocado
- 1 tablespoon cilantro coriander, finely chopped
- 2 teaspoon lime juice
- 1 teaspoon red wine vinegar
- A few grindings of salt and pepper
For the chipotle cream (optional - see notes)
- 3 tablespoon sour cream
- 1 chipotle pepper in adobo plus 1tsp adobo sauce
For salmon
- ¾ lb salmon 340g
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
To serve
- 8 corn tortillas approx, smaller size but not very small street taco size
Instructions
For slaw and salsa
- First make the slaw by finely shredding the cabbage and finely slicing the shallot/onion then mixing these with the cilantro, lime juice, red wine vinegar, oil and pepper. Toss well then set aside to 'rest' while you make everything else.
- For the salsa, roughly chop the tomato and avocado. Don't actively remove the tomato seeds but you may want to hold back some that come away from the main tomato flesh to save it being too liquid. Add the cilantro, lime juice, red wine vinegar and salt and pepper to the tomato and avocado and mix, being careful not to break up the avocado as you stir.
- If making chipotle cream, finely chop the chipotle pepper, removing the seeds (or leave in if you prefer hotter but be aware you may be conscious of the seeds in the cream) then mix the pieces, the adobo and the sour cream until well combined. As an alternative, you can simply use Mexican crema, or add a little lime juice to some sour cream.
For salmon
- For the salmon, cut the salmon into two or more pieces so they are not too thick steaks. I prefer to leave the skin on to get crispy and hold them together, but you can also remove. Mix together the paprika, salt, onion powder and black pepper and rub it all over the salmon pieces.
- To cook the salmon, get a small skillet/frying pan that will go under the broiler/grill warm and add a little oil. Add the salmon, skin side down and cook for a couple minutes until you can see the sides showing they are cooking. Meanwhile get the broiler/grill hot. Put the pan under the broiler and continue cooking the salmon until cooked through, around another 5 minutes or so depending on the thickness. Alternatively, you can simply finish cooking the salmon on the stove top, just either way flake it slightly to test it is done.
To serve
- While the salmon is cooking, warm the tortillas either in a dry skillet/frying pan, under the broiler/grill or in the microwave (most packets will give instructions, I prefer a dry skillet for a minute or two each side).
- If you like, serve the slaw, salsa, chipotle cream and salmon for everyone to build their own tacos. Alternatively prepare all by adding some slaw to the bottom of a tortilla, top with pieces of salmon and add some salsa and crema over the top.
Video
Nutrition
Calories: 375kcal | Carbohydrates: 33g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 703mg | Potassium: 927mg | Fiber: 8g | Sugar: 3g | Vitamin A: 953IU | Vitamin C: 19mg | Calcium: 86mg | Iron: 2mg