Servings: 6 people
Calories: 230kcal
Equipment
- cutting board
- mandolin
- chef's knife
- baking sheet
- mixing bowl
- tongs for mixing slaw
Ingredients
- 1 lb salmon filets
- taco seasoning
- 2 cups cabbage, finely shredded
- ½ cup cilantro, rough chopped
- ¼-1/2 cup red onion, finely sliced add per your taste
- ½ cup sweet chili sauce
- Juice of 1 lime
- kosher salt and fresh ground pepper, to taste
- 12 corn tortillas
Instructions
Roasted Salmon
- Liberally season salmon with taco seasoning.
- Roast salmon in a 350°, preheated oven for 15-20 minutes or until just flakey.
- Flake and set aside.
Chili Lime Slaw
- While the salmon is in the oven, thinly slice cabbage and red onion.
- Chop the cilantro and toss with cabbage and red onion.
- Add lime juice and the chili sauce. Mix to combine.
- Add salt and pepper to taste.
Salmon Taco Assembly
- Pile pieces of flaked salmon onto warmed corn tortillas.
- Top with slaw.
- Garnish with everything from cotija cheese to avocado slices to pickled onions.
- Enjoy!
Notes
If you like your slaw a bit sweeter, simply add a little sugar or honey.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 25g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 62mg | Potassium: 524mg | Fiber: 4g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 1mg
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