Course
Dinner
Servings
2
Tips & Tricks:
- 🥬 Use whole cabbage leaves instead of tortillas for a low carb option.
- 🔪 Steps 2 and 3 are perfect to do while the fish is cooking.
- ⚪️ You can use mayonnaise in place of sour cream in this recipe, especially if you already have it on hand.
Ingredients:
- 2 salmon filets
- Chili-lime seasoning (such as tajin) or taco powder
- 1 (10oz) bag of shredded cabbage, or 1 small green cabbage head
- 1 bunch cilantro
- 2 limes
- 1-6 tbsp of sour cream (or mayonnaise)
- 1-3 tsp of sriracha or your favorite hot sauce
- 4 corn or flour tortillas
- 1-3 tbsp of soy sauce (or tamari for GF)
Directions:
- Slow Roast Salmon
- Set oven to 250 degrees.
- Season salmon with your favorite seasoning such as Tajin, your favorite taco powder, or simply season with salt and pepper.
- Place salmon on lime slices (to avoid sticking) on a baking sheet, skin side down/seasoned side up.
- Slow roast salmon at 250 degrees for 20-30 minutes depending on how thick your piece of salmon is.
- Roast until the thickest part of the salmon measures 130 degrees. Then switch oven to broil and let the salmon crisp up for about 5 minutes. Salmon should reach 140 degrees.
- 🔪 Veg Prep
- Slice 1 lime into thin rounds.
- Shred or finely slice cabbage if you purchased a whole head.
- Chop cilantro.
- 🔪 Slaw
- Mix shredded cabbage and cilantro in a large mixing bowl.
- Top with desired amount of sour cream (or mayo), sriracha, and soy sauce. I like the cabbage to stay on the fresher side, so I don't use too much sour cream.
- Squeeze half a lime over the slaw.
- Serve
- Warm tortillas in the microwave for 30 seconds to 1 minute. Warm in a tortilla warmer or wrapped a clean damp kitchen towel.
- Break up salmon into bite size chunks and place in a tortilla (or cabbage leaf).
- Top with slaw.