Crispy Salmon Tacos
Prep Time
Cooking Mode
Slaw:
½ head purple cabbage, fine shredded
½ large cucumber
3 tbsp dill, chopped
¼ cup white wine vinegar
Salt & pepper to taste
Avocado Mash:
3 ripe avocados
1-2 tsp hot or sriracha sauce
1 lime, juiced
salt and pepper to taste
Salmon:
2 lbs salmon, skinless
2 tsp chipotle powder
2 tsp chili powder
1 tsp onion powder
1 tsp dried oregano
1 lime, zested + juice
8 small corn tortillas
Slaw:
½ head purple cabbage, fine shredded
½ large cucumber
3 tbsp dill, chopped
¼ cup white wine vinegar
Salt & pepper to taste
Avocado Mash:
3 ripe avocados
1-2 tsp hot or sriracha sauce
1 lime, juiced
salt and pepper to taste
Salmon:
2 lbs salmon, skinless
2 tsp chipotle powder
2 tsp chili powder
1 tsp onion powder
1 tsp dried oregano
1 lime, zested + juice
8 small corn tortillas
Directions
1Slaw: Leave the skin on your cucumber. Slice your cucumber in half lengthwise, then cut into thin slices.
2Mix cucumber, shredded cabbage, dill, and vinegar in a large bowl, cover and place in your fridge while you make everything else.
3Avocado Mash: In a medium bowl, roughly mash your avocados. Add in the rest of the ingredients and mix to combine.
4Salmon: Preheat the oven to 385°F (196°C). Slice the fillet into small-to-medium chunks.
5Transfer to a bowl and mix with the seasonings, lime zest and juice to coat.
6Place coated salmon on a parchment-lined sheet and bake for 10-12 minutes or until the salmon reaches an internal temperature of 70°C (158°F).
7Tortillas: Pre-heat tortillas in a pan, toaster oven or microwave.
8Build tacos with all components and enjoy!
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
