Ingredients
1/2 head green cabbage, finely shredded
1/2 large cucumber
3 tbsp dill, chopped
1/4 cup champagne vinegar (or white wine vinegar)
Salt and pepper, to taste
3 avocados
2 tsp Sriracha sauce
1 lime, juiced
2 lbs salmon, skin removed
2 tsp chipotle powder (or chili powder)
1 tsp onion powder
1 tsp dried oregano
1 lime, zested and juiced
8 small corn tortillas
Instructions
- In a bowl, combine shredded cabbage, cucumber, dill, vinegar, salt, and pepper. Cover and refrigerate while preparing other components.
- In another bowl, roughly mash the avocados. Mix in Sriracha, lime juice, salt, and pepper. Adjust heat to taste.
- Pat salmon pieces dry. Toss with chipotle powder, onion powder, oregano, lime zest, and lime juice until evenly coated.
- Heat a skillet over medium-high heat with a small amount of oil. Cook salmon in batches until crispy on the outside and cooked through. Remove and keep warm.
- Warm tortillas in a clean skillet or oven until pliable.
- Assemble tacos by spreading avocado mash on each tortilla, adding salmon, then topping with slaw. Serve immediately.
Notes
Use any firm salmon fillet such as Atlantic or sockeye.
Prepare slaw and avocado mash ahead of time for quicker assembly.
For added crunch, top with radishes or crushed tortilla chips.
Store components separately for up to 2–3 days in the fridge.
Salmon can also be grilled for a smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg