Mexican Salmon Tacos
Equipment
- Skillet or Grill Pan
- Mixing bowls
- Cutting board & knife
- Tongs
Ingredients
For the Salmon
- 2 skinless salmon fillets about 6 oz each
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
- Juice of 1 lime
For the Slaw
- 1 cup shredded cabbage purple or green
- 1/4 cup chopped cilantro
- 1/2 jalapeño finely chopped
- Juice of 1 lime
- 1 tbsp olive oil
- Salt to taste
For the Chipotle Sauce
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp chipotle in adobo sauce or more for extra heat
- 1/2 tsp garlic powder
- Juice of 1/2 lime
- Salt to taste
Other Essentials
- 6 small corn tortillas
- 1 avocado sliced
- 1/4 cup crumbled cotija cheese optional
- Extra lime wedges for serving
Instructions
Prepare the Salmon
- In a small bowl, mix the chili powder, smoked paprika, cumin, garlic powder, and salt. Rub the skinless salmon fillets with olive oil, then coat them evenly with the spice mixture.
Cook the Salmon
- Heat a skillet over medium-high heat. Once hot, cook the salmon for about 3-4 minutes per side, or until it flakes easily with a fork. Squeeze fresh lime juice over the salmon before removing it from the heat. Let it rest for a minute, then flake it into chunks with a fork.
Make the Slaw
- In a mixing bowl, combine the shredded cabbage, cilantro, jalapeño, lime juice, olive oil, and salt. Toss everything together and set aside.
Make the Chipotle Sauce
- In a small bowl, whisk together the sour cream (or Greek yogurt), chipotle in adobo, garlic powder, lime juice, and salt. Adjust seasoning to taste.
Warm the Tortillas
- Heat the corn tortillas in a dry skillet for 30 seconds per side or until slightly charred.
Assemble the Tacos
- Divide the flaked salmon among the tortillas. Top each with slaw, avocado slices, a drizzle of chipotle sauce, and a sprinkle of cotija cheese. Serve with lime wedges on the side.