Salmon Tacos
Salmon tacos are a quick and flavorful option for busy weeknights.
Servings: 4
Ingredients
- 16 ounces salmon (approximately 3-4 filets, skin on or off)
- 2 tablespoon blackened seasoning
- 2 tablespoon extra virgin olive oil
- 4 cups coleslaw mix
- 4 tablespoons mayonnaise
- 2 tablespoon fresh-squeezed lime juice
- 1 teaspoon granulated sugar
- Fine sea salt and ground black pepper to taste
- 12 small flour tortillas
- Fresh cilantro leaves for garnish
Instructions
- Season the salmon with the blackened seasoning. For skinless salmon, season on both sides. If using skin-on salmon, season the side without the skin.16 ounces salmon, 2 tablespoon blackened seasoning
- Heat the oil in a large skillet over medium heat. Place the salmon in the pan and cook for 5 minutes, then flip and cook until desired doneness is reached, 4-6 minutes. Transfer to a medium-sized bowl. Use two forks to shred the salmon into smaller pieces, stirring to distribute the blackened seasoning.2 tablespoon extra virgin olive oil
- In a medium-sized bowl, combine the coleslaw mix, mayonnaise, lime juice, and sugar. Season with salt and pepper to taste.4 cups coleslaw mix, 4 tablespoons mayonnaise, 2 tablespoon fresh-squeezed lime juice, 1 teaspoon granulated sugar, Fine sea salt and ground black pepper
- Wrap the tortillas in a damp cloth and microwave for 30 seconds to warm through and make them more pliable. Or, heat on a griddle.12 small flour tortillas
- Divide the salmon evenly between the tortillas. Top with the slaw and garnish with fresh cilantro.Fresh cilantro leaves
