Is there anything that doesn’t make a good taco?? I just realized that 3 of the 4 taco recipes on my website are seafood-based. These salmon tacos were inspired because some gorgeous wild salmon was on sale at Whole Foods a month or so ago. I bought a pound, sliced it into quarters and froze it. Each quarter can become it’s own special meal. The first went into an Asian-inspired bowl with greens and caulirice and avocado. One will be covered in a creamy dill sauce inspired by our plethora of homegrown dill. But with one I wanted to make some delicious and simple salmon tacos.
I always use Diane Sanfilippo’s 6 Minute Salmon method for cooking my salmon because it’s so simple and perfect every time. I also used Diane’s Taco and Fajita Balanced Bites spice blend, but you can use whatever taco seasoning you’d like. Then make a simple chipotle slaw and cucumber pico de gallo, add a couple avocado slices, and you’ve got yourself a delicious taco.
The best thing about tacos is that you can customize them however you like! I love mine in Siete brand tortillas. But corn or flour tortillas or lettuce cups would all work too! Throw some pickled onions or salsa on these while you’re at it, whatever floats your boat.
Just don’t let the next Taco Tuesday pass you by without making these!
8 oz fresh salmon, preferably wild-caught and sustainable
1/2t taco seasoning
1/2 head green cabbage, shredded
1/4c easiest mayo
3T chipotle in adobo
juice from 1 lime
salt and pepper
1/2 cucumber, diced
1 roma tomato, diced
1/4 white onion, diced
2T fresh cilantro, minced
1/2 avocado, thinly sliced
Sprinkle the salmon with the taco seasoning.
Place the salmon in a cast iron pan, skin side down, and sear for 2 minutes. Move the whole pan into an oven or toaster oven and broil on high for an additional 4-5 minutes.
While the salmon is cooking, mix together the mayonnaise, chipotle in adobo, juice from 1/2 lime, and a pinch each of salt and pepper.
Pour the mayo mixture over the shredded green cabbage. Toss to combine.
In another bowl, mix together the cucumber, tomato, onion, cilantro, juice from remaining 1/2 lime, and a pinch of salt and pepper.
When the salmon is done cooking, remove the bottom skin and gently “shred” the salmon into chunks.
Put 1/4 of the salmon in each tortilla/lettuce cup, then top them with the slaw and the cucumber pico. Add a couple avocado slices to each taco and serve!
These are such a quick weeknight meal, I think your whole family will love them. If you decide to give these a try, post a picture on Instagram, and tag me with #ideatthatfoodtoo. Or you can Pin this picture below to save this for another time.