Description
This vibrant recipe for Salmon Fish Tacos features perfectly seared salmon seasoned with zesty chili lime, topped with a creamy avocado crema and a tangy, crunchy coleslaw. Served on warm corn tortillas, these tacos offer a delicious balance of flavors and textures, perfect for a fresh and satisfying meal any day of the week.
Ingredients
For the Salmon
- 1 lb (450 g) salmon (fresh or frozen and thawed)
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) chili lime seasoning (or chili powder + fresh lemon juice when serving)
For the Avocado Crema
- 1 large avocado (preferably Hass)
- 1 medium jalapeño (remove seeds and membranes for no spiciness)
- 1/4 cup (5 g) cilantro
- 1 tbsp (15 ml) lime juice (about 1/2 lime)
- 1 tsp salt
- Splash of water (to thin, as needed)
For the Coleslaw
- 10 oz (280 g) coleslaw mix (or 2 cups shredded purple cabbage, 2 cups shredded green cabbage, 1 cup shredded carrot)
- 1/4 cup (5 g) minced cilantro (optional)
- 1/2 cup (125 ml) sour cream (or Greek yogurt)
- 1 1/2 tbsp (20 ml) lime juice
- 1 1/2 tsp mustard
- Salt and pepper (to taste)
For the Tacos
- 10 small yellow corn tortillas (4-inch or 10 cm, or white corn tortillas; homemade flour tortillas also work)
Instructions
- Prepare the Salmon Seasoning: Pat the salmon dry with paper towels. In a small bowl, mix the chili lime seasoning or chili powder with salt. Gently rub this seasoning mixture all over the salmon fillets to evenly coat them.
- Cook the Salmon: Preheat a cast-iron skillet over medium heat and add the olive oil. Once the oil is hot, place the salmon skin-side down in the skillet. Cook for 4-5 minutes without moving to get a nice sear, then carefully flip and cook for another 3-4 minutes until cooked through. Remove salmon from skillet and let rest for 2-3 minutes.
- Make the Avocado Crema: In a blender, combine the avocado, cilantro, jalapeño, lime juice, and salt. Blend until smooth. Add a splash of water as needed to achieve a creamy, pourable consistency. Set aside.
- Prepare the Coleslaw: In a small bowl, whisk together sour cream, lime juice, mustard, salt, and pepper until smooth. In a larger bowl, add the coleslaw mix and cilantro (if using), then pour the dressing over and toss gently to combine.
- Warm the Tortillas: Heat tortillas in a hot, dry skillet or griddle over high heat for roughly 15 seconds per side. Alternatively, wrap a stack of 5-6 tortillas in a damp paper towel and microwave for 30 seconds to one minute until warm and pliable.
- Assemble the Tacos: On each warmed tortilla, add pieces of the cooked salmon, a generous scoop of coleslaw, and a drizzle of avocado crema. Optionally, squeeze fresh lime juice over the top if you used regular chili powder instead of seasoning. Serve immediately and store any leftovers separately, as the coleslaw can release water when refrigerated.
Notes
- For less spice, remove seeds and membranes from the jalapeño before blending the avocado crema.
- Use fresh lime juice for the best flavor in both the avocado crema and coleslaw dressing.
- To keep tortillas warm longer, wrap them in a clean kitchen towel after heating.
- Leftover coleslaw should be stored separately to prevent soggy tacos.
- Substitute sour cream with Greek yogurt for a healthier coleslaw dressing alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican