🍽️

Chili-Lime Salmon Tacos with Cilantro-Lime Slaw

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:

  1. Slow Roast Salmon
    1. Set oven to 250 degrees.
    2. Season salmon with your favorite seasoning such as Tajin, your favorite taco powder, or simply season with salt and pepper.
    3. Place salmon on lime slices (to avoid sticking) on a baking sheet, skin side down/seasoned side up.
    4. Slow roast salmon at 250 degrees for 20-30 minutes depending on how thick your piece of salmon is.
    5. 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.
  2. 🔪 Veg Prep
    1. Slice 1 lime into thin rounds.
    2. Shred or finely slice cabbage if you purchased a whole head.
    3. Chop cilantro.
  3. 🔪 Slaw
    1. Mix shredded cabbage and cilantro in a large mixing bowl.
    2. 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.
    3. Squeeze half a lime over the slaw.
  4. Serve
    1. Warm tortillas in the microwave for 30 seconds to 1 minute. Warm in a tortilla warmer or wrapped a clean damp kitchen towel.
    2. Break up salmon into bite size chunks and place in a tortilla (or cabbage leaf).
    3. Top with slaw.