Crispy Salmon Tacos Slaw (Print Version)
Crispy salmon, zesty slaw, and spicy avocado mash wrapped in warm tortillas for a flavorful, satisfying bite.
# Ingredients:
→ Slaw
01 -
1/2 head green cabbage, finely shredded
02 -
1/2 large cucumber, seeds removed, thinly sliced
03 -
3 tablespoons fresh dill, chopped
04 -
60 millilitres champagne vinegar or white wine vinegar
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Spicy Avocado Mash
07 -
3 ripe avocados
08 -
2 teaspoons Sriracha sauce
09 -
1 lime, juiced
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Salmon
12 -
900 grams salmon fillets, skin removed
13 -
2 teaspoons chipotle powder or chili powder
14 -
1 teaspoon onion powder
15 -
1 teaspoon dried oregano
16 -
1 lime, zested and juiced
17 -
8 small corn tortillas or low-carb or whole wheat tortillas
18 -
15 millilitres olive oil
# Instructions:
01 -
Keep cucumber skin on. Slice cucumber in half lengthwise, remove seeds, and cut into thin strips. Combine with shredded cabbage, chopped dill, and vinegar in a large mixing bowl. Season with salt and pepper, toss well, cover, and refrigerate.
02 -
In a medium bowl, roughly mash the avocados. Add Sriracha, lime juice, salt, and pepper. Mix to incorporate and adjust seasoning to taste.
03 -
Pat salmon dry with paper towel and cut into large cubes. Place in a bowl and toss with chipotle powder, onion powder, oregano, lime zest, and lime juice until evenly coated.
04 -
Heat half the olive oil in a large skillet over medium-high heat. Working in two batches, add salmon pieces and cook until golden and crisp on all sides and cooked through. Transfer cooked salmon to a plate lined with paper towel. Wipe skillet clean and repeat with remaining salmon and oil.
05 -
Heat tortillas in a dry pan or wrap in aluminium foil and warm in a toaster oven until pliable.
06 -
Spread avocado mash on tortillas. Arrange crispy salmon pieces and generous slaw on top. Serve immediately.
# Notes:
01 -
For extra flavour, allow the slaw to marinate ahead of time.