Description
These quick and easy Salmon Tacos are filled with tender flaky salmon and a smoky chipotle cabbage slaw for the perfect flavorful bite.
Ingredients
Scale
- 1 tablespoon olive oil (plus extra for cooking)
- 1 pound salmon filet, cut into chunks
- 1 teaspoon coconut sugar
- 1 teaspoon lime zest
- ½ teaspoon chipotle powder
- ½ teaspoon paprika
- ¼ teaspoon cumin
- salt and pepper
Chipotle Cabbage Slaw
- 3 tablespoons Plain Greek yogurt
- 1 teaspoon olive oil
- juice of half a lime
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- salt and pepper to taste
- 6 oz shredded green and purple cabbage
- 1/4 cup cilantro, chopped
For Serving:
- warmed and charred corn tortillas
- grilled corn
- thinly sliced radishes
- crumbled cotija
- chopped cilantro
- lime wedges
Instructions
- Combine the olive oil, coconut sugar, lime zest, chipotle powder, paprika, and cumin in a small bowl.
- Bring the salmon to room temperature and then pat dry. Season the salmon liberally with salt, pepper, and the spice rub. Toss until the salmon pieces are well coated.
- Make the Slaw: Add the Greek yogurt, olive oil, lime juice, chipotle powder, garlic powder, ground cumin, smoked paprika, and salt and pepper to taste. Whisk together until well combined. Then, add the shredded cabbage and chopped cilantro. Stir until well combined and the cabbage is coated in the dressing. Set aside while you make the shrimp.
- Cook the Salmon: Heat a large pan over medium heat. Once hot, add avocado or olive oil to the pan.
- Cook the salmon 2-3 minutes per side until golden brown and cooked through. Feel free to add more oil as necessary to keep the salmon from sticking.
- Assemble the tacos: To the warmed corn tortilla add the chipotle slaw, salmon, grilled corn, thinly sliced radishes, cotija cheese, chopped cilantro, and lime wedges on the side.
