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Wishful Sunny Beach Vibes - Salmon Tacos

Writer's picture: JulietJuliet

I’m always looking for more ways to eat seafood - maybe I’ve convinced myself that the Omega-3s will help with the pandemic stress? The fact that everything and everyone seems to be going back to normal, but, with a preschooler that can’t yet be vaccinated and had lots health issues as a baby, we’re still stuck in pandemic-land.

Sometimes you just need an easy, super flavorful meal. These salmon tacos fit that bill. I started years ago with an Ina recipe, but have tweaked it time and time again - veering away from dill and toward SoCal fish taco flavors. Making these, even in the dead of winter (albeit NorCal winter), brings beachy vibes every time!

 

Ingredients:

Slaw:

2-3 c. shredded cabbage (you can shred yourself or buy it already shredded)

¼ c. container of plain Greek yogurt

2 TB mayo

Lime juice (to taste)

Salt & Pepper


Salmon:

¾ lb center cut salmon filet (This is generous for 2 people)

2 tsps chili powder

1 tsp lime zest

½ tsp kosher salt

½ - 1 tsp ground pepper

Lime juice

Olive oil


Guacamole (I personally usually buy it from Whole Foods’ ready made section):

4 ripe hass avocados

3 tablespoons freshly squeezed lemon juice (1 lemon) [or, lime juice]

1/2 cup small-diced red onion (1 small onion)

1 large garlic clove, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Pinch of cumin


To Serve:

Tortillas (corn or flour works)

Sriracha

 

Preheat oven to 425F.


Mix together the yogurt, mayo, lime juice. You want the mixture to be pretty thinned out with the lime juice, so adjust amounts as needed. Taste and add salt and pepper to taste. Toss in the cabbage and leave to the side. The lime juice and yogurt will tenderize the cabbage a bit while it sits.

Mix together the chili powder, lime zest, salt and pepper. Place the salmon on a lightly oiled pan, squeeze some lime juice over the filet(s). Sprinkle the spice mix over the fish, coating it fairly thoroughly.

Make the guacamole by mushing together the avocado, salt, pepper, cumin, and lemon/lime juice to your desired chunkiness. Fold in the onion and garlic. [Not shown - I bought mine]


Roast the salmon in the oven for 12-15 minutes then break into chunks with a fork. Wrap the tortillas in paper towels and microwave for 30 second intervals until warm (you could also wrap in foil and bake for 10 min or toast on a pan for 15-20 seconds per side).

To serve, spread each tortilla with guac. Break the salmon into chunks with a fork then place on the tortilla. Top with some slaw, drizzle over some Sriracha, and enjoy!


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