Recipe: Eating on a Dime Salmon tacos

Rhoda Cohen

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Recipe: Eating on a Dime Salmon tacos Delicious, fresh and tasty.

Salmon tacos. Reviews for: Photos of Salmon Tacos. Mixed homemade taco seasoning with butter instead of Cajun seasoning, added salt, pepper and lime juice to salsa.. Assemble tacos: Top tortillas with salmon, avocado salsa, and cilantro.

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Absolutely, hands down, no doubt about it, the best recipe for fish tacos!

Do your chopping ahead of time, as these tacos cook up fast!

You can cook Salmon tacos using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Salmon tacos

Prepare 4 tbsp of sour cream.
It’s 4 tbsp of mayonnaise.
You need 1 tbsp of maple syrup.
Prepare 1 of shallot, finely chopped.
Prepare 2 cloves of garlic, minced.
Prepare 1/2 of jalapeno pepper, finely chopped.
Prepare of Juice of 1/2 lime, and zest of a whole lime.
It’s 1 tsp of sea salt.
Prepare 1/2 tsp of chipotle powder.
Prepare 1/2 tsp of freshly cracked black pepper.
It’s 1/4 tsp of cayenne powder.
Prepare 1 of centre-cut fillet salmon, deboned and skinned.
You need 2 tbsp of rice wine vinegar.
You need 1 tsp of white sugar.
Prepare 2 cups of ready-made cole slaw mix.
It’s 1 pkg of small flour tortillas.

Fresh and light in taste, the flavor of delicious Alaskan Wild Salmon shines in this dish.

You may also substitute halibut, or a similarly firm textured fish in place of the salmon.

The leftovers are great served cold over a salad!

Not only is a plate of salmon tacos the fastest salmon dinner I know how to make, it's also the one I crave the most often.

Salmon tacos instructions

In a bowl, combine the sour cream, mayo, maple syrup, shallot, garlic, jalapeno, lime juice and lime zest with a pinch of salt. Cover and refrigerate until ready to serve..
Combine the salt, chipotle powder, black pepper and cayenne and season the salmon. Add a splash of veg oil to a large pan on medium-high heat and sear the salmon for 5 to 6 minutes per side. Remove the salmon to a paper-towel lined plate to rest and drain. Can be served warm, or covered and chilled in the fridge until ready to serve..
Mix the rice wine vinegar and sugar. Pour it over the cole slaw mix and toss to coat. Cover and refrigerate for 15 minutes to overnight..
When ready to serve, stack the tortillas on a plate with a piece of paper towel between each tortilla. Microwave for 15 to 20 seconds until warm. Also, break the salmon up into large chunks with a fork..
To assemble, put a heap spoonful of cole slaw on a tortilla, then top with several chunks of salmon and as much sauce as you like..

Here, the salmon is seasoned with a punchy chile-lime coating and partnered with avocado, crunchy shredded cabbage, and fresh cilantro.

Because salmon is a fattier fish with a rich taste, it pairs particularly well with.

Fish tacos have become all the rage in recent years and are a specialty of the Pacific coast of Southern California and Mexico.

This is a simple recipe: all the components can be made ahead of time and the fish grilled at the last moment.

You can also use halibut, sea bass or tilapia in place of the salmon.