Crispy Salmon Tacos (Print version)
Golden crispy salmon tacos with lime slaw, avocado, cilantro, and warm corn tortillas in about 30 minutes.
# Ingredients:
For the lime slaw
01 -
3 cups (210 g) finely shredded green or red cabbage
02 -
1/3 cup (15 g) chopped fresh cilantro
03 -
1 small jalapeno, seeded and finely chopped
04 -
3 tablespoons mayonnaise
05 -
1 tablespoon fresh lime juice
06 -
1/4 teaspoon kosher salt
For the crispy salmon
07 -
1 1/4 lb (565 g) skinless salmon fillet, cut into 1-inch cubes
08 -
1 tablespoon cornstarch
09 -
1 teaspoon chili powder
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon ground cumin
12 -
1/2 teaspoon garlic powder
13 -
3/4 teaspoon kosher salt
14 -
1/4 teaspoon black pepper
15 -
2 tablespoons avocado oil or neutral oil
For serving
16 -
8 small corn tortillas, warmed
17 -
1 avocado, sliced
18 -
1/4 cup (10 g) cilantro leaves
19 -
1 lime, cut into wedges
20 -
2 tablespoons mayonnaise mixed with 1 teaspoon lime juice, optional for drizzling
# Instructions:
01 -
In a medium bowl, toss the cabbage, cilantro, jalapeno, mayonnaise, lime juice, and salt. Set aside while you cook the salmon.
02 -
Pat the salmon cubes very dry. Toss them with cornstarch, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until lightly coated.
03 -
Heat the oil in a large nonstick or cast iron skillet over medium-high heat. Add the salmon in one layer and cook for 2-3 minutes per side, turning gently, until crisp at the edges and cooked through.
04 -
Toast the corn tortillas in a dry skillet for about 20 seconds per side until warm and flexible. Wrap them in a clean towel to keep soft.
05 -
Fill each tortilla with lime slaw, crispy salmon, avocado slices, cilantro, and a squeeze of lime. Drizzle with the optional lime mayonnaise and serve right away.
# Good to know:
01 -
Best served immediately while the salmon edges are crisp.
02 -
Cook the salmon in batches if the skillet is crowded.
03 -
Use certified gluten-free corn tortillas if serving someone with celiac disease.