Crispy Salmon Tacos with Slaw and Avocado Mash (Print version)
Hot crispy salmon tucked into warm tortillas with crunchy slaw and a limey avocado mash.
# Ingredients:
For the slaw
01 -
3 cups (210 g) finely shredded green cabbage
02 -
1/2 English cucumber, seeded and thinly sliced
03 -
3 tablespoons chopped fresh dill
04 -
3 tablespoons champagne vinegar or white wine vinegar
05 -
1/2 teaspoon kosher salt, plus more to taste
06 -
1/4 teaspoon black pepper
For the avocado mash
07 -
3 ripe avocados
08 -
1 lime, juiced
09 -
2 teaspoons sriracha, or to taste
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
For the salmon and tacos
12 -
1 1/2 lb (680 g) skinless salmon fillets, cut into 1 1/2-inch chunks
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 -
1 tablespoon olive oil or avocado oil, divided
18 -
8 small corn tortillas
19 -
Lime wedges and extra dill, for serving
# Instructions:
01 -
Combine cabbage, cucumber, dill, vinegar, salt, and pepper in a bowl. Toss well and refrigerate while you prepare the salmon and avocado mash.
02 -
Mash the avocados with lime juice, sriracha, salt, and pepper until creamy but still slightly chunky. Taste and adjust salt or heat.
03 -
Pat salmon very dry. Toss with chipotle powder, onion powder, oregano, lime zest, lime juice, and 1 teaspoon of oil until evenly coated.
04 -
Heat half of the remaining oil in a large skillet over medium-high heat. Cook salmon in batches for 2-3 minutes per side until browned at the edges and cooked through to 145°F.
05 -
Heat tortillas in a dry skillet for 20-30 seconds per side until warm and flexible. Keep wrapped in a clean towel.
06 -
Spread avocado mash on each tortilla. Add crispy salmon pieces, top with chilled slaw, and serve right away with lime wedges and extra dill.
# Good to know:
01 -
Makes 8 small tacos, about 2 tacos per serving.
02 -
Cook salmon in batches for the best crust.
03 -
Use certified gluten-free corn tortillas if needed.