Anyone else dreaming of eat tacos on a tropical beach with a margarita in hand?! Well if you’re stuck in the snow like me (because it’s been snowing in Buffalo for the last month), I have the perfect dish that will transport you to a happy place! My salmon tacos are quick, healthy, and beyond delicious!
It might have taken two whole months but I am finally starting to get back into my healthy recipe kick! And this salmon recipe is going to help you get into it too! I have to admit, I’m the only one in my house that loves salmon, but making them into these tacos everyone gobbled them up!
I fell into a bit of a chicken recipe habit and I want to change it up this year. As a mom I cook for the people and since pasta and butter and chicken is their favorite, I’ve been cooking for them lately. But no more, here is my favorite Salmon Taco recipe that I know you’re going to love too!
Ingredients
Slaw
Finely shredded red cabbage
1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
1/2 chopped red onion
Bunch of chopped cilantro
2 squeezed limes
Kosher salt and freshly ground black pepper
Salmon
Olive oil, for greasing the pan
1 3/4 pounds center-cut fresh salmon fillet, skin removed
2 tbs of everything but the elote seasoning blend (Trader Joe’s)
2 garlic chopped cloves
Kosher salt and freshly ground black pepper
Small soft flour tortillas
Steps
At least an hour before you serve the tacos, toss the cabbage, cucumber, cilantro, red onion, lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate.
Preheat the oven to 425 degrees. Brush a baking dish or tin foil with olive oil and place the salmon in it. Drizzle olive oil ontop of the salmon, sprinkle the gralic on top, add salt and pepper and everything but the elote seasoning belnd. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is cooked through.
Add just a enough olive oil to a frying pan to get a nice brown color on the tortillas. I like to coat both sides of the tortillas then leave on a medium high for about a minute each.
On one side of each tortilla add large chunks of salmon and them some of the slaw. Fold the tortillas and serve warm! If you’re serving for guests don’t forget to use my close-line pin trick in this post!
xx
Emily Fee
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