Crispy Salmon Tacos

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Still trying to wrap my head around how yummy yet good-for-you these are. A titanic combination of spicy, tangy and creamy. The salmon is cooked to crispy perfection in a matter of minutes and the slaw and guac are the ideal accompaniments. And we are leaving out the usual taco fixins of cheese, sour cream, etc. without giving in on taste.

method:

For the salmon the process and ingredients are so so simple. I am loving the crispy salmon recipes so much so we have been applying them to some of our favorite meals. The beauty of this recipe is you can pan fry them or AIR FRY them and you will get the same crispy result.

slaw + Avocado mash:

These tacos are nothing without the simple cabbage slaw and too easy avocado mash. Make sure you make the slaw at the beginning of the process so it has time to marinate and break down in the fridge. You will love this recipe – I promise!

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Crispy Salmon Tacos

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4.86 from 35 votes

Servings: 4

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Ingredients 

US CustomaryMetric

Slaw:

• 1/2 head green cabbage, fine shredded
• 1/2 large cucumber
• 3 tbs dill, chopped
• 1/4 cup champagne vinegar (or white wine vinegar)
• salt and pepper to taste

Spicy Avocado Mash:

• 3 avocadoes
• 2 tsp Sriracha sauce
• 1 lime, juiced
• salt and pepper to taste

Salmon:

• 2 lbs salmon, skin removed
• 2 tsp chipotle powder (or chili powder)
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 lime, zested + juiced
• 8 small corn tortillas

Instructions

Slaw:

• Leave the skin on your cucumber. Slice your cucumber in half lengthwise. Remove seeds and then slice thin.
• Mix everyhting in a large bowl, cover and place in your fridge while you make everything else.

Avocado Mash:

• In a medium bowl, rough mash your avocados. Add in the rest of the ingredients and mix to combine. Taste and adjust the sriracha if needed.

Salmon:

• Pat your fish dry with paper towel. Slice the filet into large chunks. Transfer to a bowl and mix with the seasonings, lime zest and juice to coat.
• In a large skillet, working in two batches, add 1/2 tbs olive oil. Once pan is hot add in the salmon pieces and cook until crispy and done. Remove to a plate lined with paper towel. Wipe the pan clean and repeat with the rest of the salmon.
• Heat your tortillas in a pan or wrapped in a stack, in aluminum foil in your small toaster oven.

Notes

Recipe inspired by the great Ina Garten

Nutrition

Calories: 728kcal | Carbohydrates: 48g | Protein: 53g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Cholesterol: 125mg | Sodium: 200mg | Potassium: 2254mg | Fiber: 18g | Sugar: 6g | Vitamin A: 795IU | Vitamin C: 69mg | Calcium: 164mg | Iron: 5mg

Author: Stella Drivas