Salmon Fish Tacos

There is nothing like the sight of a freshly made mini taco, whether it's a street taco with beef or chicken or my personal favorite...the glorious fish taco! Nothing compares to squeezing that fresh lime juice over a bed of perfectly seasoned fish, crunchy cabbage and flavorful pico de gallo.

 

Now most fish tacos are made with a flaky white fish like tilapia, but I prefer my little taco babies with salmon. Thanks to my mom, I can honestly say that I can cook a pretty mean salmon. If cooked the right way, salmon is flaky, tender and not overpoweringly fishy. Plus I like the extra meatiness that salmon lends to the otherwise light fish taco.

 

Paired with a deliciously limey cabbage slaw, some fresh pico de gallo and my Simply Guac these tacos will be gone before you even have time to heat up some more tortillas. Join in this fresh fish fiesta!

 

 

Salmon Fish Tacos

 

Ingredients:

12 thin corn tortillas or 6 thicker

1 1/2 pound salmon filet

1 tablespoon McCormick taco seasoning

4 tablespoons lime juice, divided

3 cups shredded green cabbage

2 tablespoons mayonnaise

dash of salt

1 cup shredded cheese of your choice

1 recipe Pico de Gallo (2 diced tomatoes, 2 tablespoons diced onion, 1/2 finely chopped and seeded jalapeno, 1/4 teaspoon sugar, 1 teaspoon lime juice, 2 tablespoons freshly chopped cilantro, dash of salt)

2 limes cut into 12 wedges

 

Directions:

1. Preheat oven to 375 degrees. Prepare salmon by spraying an 8 X 8 casserole dish with nonstick cooking spray. Lay filet skin side down in dish. Season top with taco seasoning. Drizzle 1 tablespoon lime juice over top. Bake in oven for 20 minutes until salmon lightly flakes.

 

 

2. While salmon is baking prepare pico de gallo by chopping tomatoes, onions, jalapeno and cilantro and adding to a small mixing bowl. Add lime juice, sugar and salt and mix all together. Chill in fridge until ready to serve. If you can make this ahead of time, it tastes best after chilled a few hours.

 

 

3. Prepare cabbage slaw by mixing mayonnaise, dash of salt and 3 tablespoons remaining lime juice. Add in cabbage and toss until completely coated in dressing.



 

4. Warm corn tortillas over medium low heat on a skillet. Arrange tacos by taking two thin tortillas stacked, or one thicker tortilla, and placing fish, cabbage slaw, pica de gallo and cheese on top. You may also garnish with guacamole and salsa. Squeeze with extra limes if desired.

 

Serves 6