Crispy Salmon Tacos
A titanic combination of spicy, tangy and creamy. The salmon is cooked to crispy perfection in a matter of minutes and the slaw and guac are the ideal accompaniments. And we are leaving out the usual taco fixins of cheese, sour cream, etc. without giving in on taste.
For the salmon the process and ingredients are so so simple. The beauty of this recipe is you can pan fry them or AIR FRY them and you will get the same crispy result.
These tacos are nothing without the simple cabbage slaw and too easy avocado mash. Make sure you make the slaw at the beginning of the process so it has time to marinate and break down in the fridge. You will love this recipe.
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Recipe source/Photo Credits
Step by Step
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Slaw:
Leave the skin on your cucumber. Slice your cucumber in half lengthwise. Remove seeds and then slice thin.
Mix cabbage, cucumber, dill and vinegar in a large bowl and salt and pepper to taste.
Cover and place in your fridge while you make everything else. (Make a day ahead for the perfect blend) -
Avacado Mash:
In a medium bowl, rough mash your avocados.
Add in lime and sriracha mix to combine. Taste and adjust the sriracha if needed. -
Salmon:
Pat your fish dry with paper towel. Slice the filet into large chunks.
Transfer to a bowl and mix with the seasonings, lime zest and juice to coat. -
In a large skillet, working in two batches, add 1/2 tbs olive oil. Once pan is hot add in the salmon pieces and cook until crispy and done.
Remove to a plate lined with paper towel. Wipe the pan clean and repeat with the rest of the salmon.
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Heat your tortillas in a pan or wrapped in a stack, in aluminum foil in your small toaster oven.
Notes:
Use our DIY chipotle powder for this recipe!
Salmon can be done in the air fryer for the same crispy results!
Feel free to substitute any "street" sized tortilla if corn isn't your thing!
