Salmon Tacos

Name: Salmon Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp Olive Oil (1 tablespoon olive oil (plus extra for cooking) + 1 teaspoon olive oil); 1 lb Salmon (1 pound salmon filet, cut into chunks); 1 tsp Coconut Sugar (1 teaspoon coconut sugar); 1 tsp Lime (1 teaspoon lime zest + juice of half a lime + lime wedges); ¾ tsp Chipotle Powder (½ teaspoon chipotle powder + 1/4 teaspoon chipotle powder); ½ tsp Paprika (½ teaspoon paprika); ¼ tsp Cumin Seeds (¼ teaspoon cumin); 0 pieces Table Salt (salt and pepper + salt and pepper to taste); 3 tbsp Greek Yogurt (3 tablespoons Plain Greek yogurt); ¼ tsp Garlic Powder (1/4 teaspoon garlic powder); ¼ tsp Cumin Powder (1/4 teaspoon ground cumin); ¼ tsp Smoked Paprika (1/4 teaspoon smoked paprika); 6 oz Cabbage (6 oz shredded green and purple cabbage); ¼ cup Cilantro (1/4 cup cilantro, chopped + chopped cilantro); 0 pieces Corn Tortilla (warmed and charred corn tortillas); 0 pieces Corn (grilled corn); 0 pieces Radishes (thinly sliced radishes); 0 pieces Crumbled Cotija Cheese (crumbled cotija)

Salmon Tacos - Dinner (Mexican)

25 minMexican

Servings4

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Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Olive Oil1 tbsp · 1 tablespoon olive oil (plus extra for cooking) + 1 teaspoon olive oil
Salmon1 lb · 1 pound salmon filet, cut into chunks
Coconut Sugar1 tsp · 1 teaspoon coconut sugar
Lime1 tsp · 1 teaspoon lime zest + juice of half a lime + lime wedges
Chipotle Powder¾ tsp · ½ teaspoon chipotle powder + 1/4 teaspoon chipotle powder
Paprika½ tsp · ½ teaspoon paprika
Cumin Seeds¼ tsp · ¼ teaspoon cumin
Table Salt0 pieces · salt and pepper + salt and pepper to taste
Greek Yogurt3 tbsp · 3 tablespoons Plain Greek yogurt
Garlic Powder¼ tsp · 1/4 teaspoon garlic powder
Cumin Powder¼ tsp · 1/4 teaspoon ground cumin
Smoked Paprika¼ tsp · 1/4 teaspoon smoked paprika
Cabbage6 oz · 6 oz shredded green and purple cabbage
Cilantro¼ cup · 1/4 cup cilantro, chopped + chopped cilantro
Corn Tortilla0 pieces · warmed and charred corn tortillas
Corn0 pieces · grilled corn
Radishes0 pieces · thinly sliced radishes
Crumbled Cotija Cheese0 pieces · crumbled cotija

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Steps

1Combine the olive oil, coconut sugar, lime zest, chipotle powder, paprika, and cumin in a small bowl.
2Bring 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.
3Make the Slaw
4Add 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.
5Cook the Salmon
6Heat a large pan over medium heat. Once hot, add avocado or olive oil to the pan.
7Cook 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.
8Assemble the tacos
9To the warmed corn tortilla add the chipotle slaw, salmon, grilled corn, thinly sliced radishes, cotija cheese, chopped cilantro, and lime wedges on the side.