Spicy marinated salmon sauteed for a blackened crisp with creamy and fresh cilantro slaw, all wrapped in a warm tortilla. Easy, healthy, and oh so delicious, these salmon tacos will become a new favorite.
Ingredients
Salmon:
- 1 lb fresh salmon cut into 1” cubes
- 2 tbsp avocado oil + more for cooking
- 2 tsp chili powder
- 1½ tsp kosher salt
- 1 tsp cayenne
- ½ tsp ground cumin
- ½ tsp paprika
- Zest from 1 lime
Jalapeno Cilantro Slaw:
- ½ cup full fat greek yogurt
- ½ cup fresh cilantro
- 1 jalapeno
- 2 garlic cloves
- 2 tbsp mayo
- 2 tbsp fresh lime juice
- 1 tsp salt
- 1 tsp black pepper
- 3-4 cups shredded green cabbage sliced very thin (~⅓ small head of cabbage)
Tacos:
- 6 -8, 6 ” tortillas warmed (I used Siete Cassava Tortillas)
- ½ cup feta crumbles
- ½ cup cilantro rough chopped
- 1 jalapeno cut into thin slices
Instructions
- To a medium mixing bowl, add your cubed salmon. Top with avocado oil and sprinkle on chili powder, salt, cayenne, paprika, and lime zest. Stir until evenly coated and set aside to marinate for 20 - 30 minutes.
- Start on your slaw. To a small food processor or blender, add your greek yogurt, cilantro, jalapeno, garlic, mayo, fresh lime juice, salt, and black pepper. Blend until smooth, and set aside ~¼ cup of sauce for topping tacos.
- Add shredded green cabbage to a medium-size mixing bowl and top with the remaining jalapeno cilantro sauce.
- After the salmon has marinated, add 1 tbsp avocado oil to a large skillet and heat to medium. Cook for 2-3 minutes per side, or until browned and cooked through.
- Taco assembly - to each warmed tortilla, add jalapeno cilantro slaw and top with 3-4 pieces of cubed salmon. Top with feta, extra sauce, chopped cilantro, and jalapeno slices. Serve immediately and enjoy!
Notes
- Sub coleslaw mix for the green cabbage if you don’t want to slice it yourself.
- Sub dairy-free plain yogurt and leave off feta crumbles to keep the recipe dairy-free.
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