Ingredients
- For the Slaw:
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1/2 head green cabbage, finely shredded
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1/2 large cucumber, thinly sliced
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3 tablespoons dill, chopped
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1/4 cup champagne vinegar (or white wine vinegar)
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Salt and pepper to taste
- For the Spicy Avocado Mash:
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3 avocados
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2 teaspoons Sriracha sauce
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1 lime, juiced
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Salt and pepper to taste
- For the Salmon:
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2 lbs salmon, skin removed
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2 teaspoons chipotle powder (or chili powder)
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1 teaspoon onion powder
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1 teaspoon dried oregano
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1 lime, zested and juiced
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8 small corn tortillas
- For Cooking:
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1/2 tablespoon olive oil
Instructions
- Slice the cucumber in half lengthwise, remove the seeds, and then slice thinly.
- In a large bowl, mix together the cabbage, cucumber, dill, champagne vinegar, salt, and pepper. Cover and place the slaw in the fridge while you prepare the other components.
- In a medium bowl, roughly mash the avocados.
- Add the Sriracha sauce, lime juice, salt, and pepper. Mix to combine and adjust the spice level with more Sriracha if needed.
- Pat the salmon dry with paper towels. Slice the filet into large chunks.
- In a bowl, combine the salmon pieces with chipotle powder, onion powder, oregano, lime zest, and lime juice. Toss to coat the salmon evenly.
- Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the salmon pieces and cook in batches until crispy and cooked through, about 3–4 minutes per batch. Remove the salmon from the pan and set it on a plate lined with paper towels.
- Wipe the pan clean and repeat the process for the remaining salmon.
- Heat the tortillas in a pan or wrap them in aluminum foil and heat them in a toaster oven until warm.
- Place a warm tortilla on a plate, then add a layer of slaw, followed by a spoonful of the spicy avocado mash, and top with crispy salmon. Serve immediately.
Notes
- For a smoky flavor, grill the salmon instead of pan-frying it.
- Add extra toppings like pickled onions, cilantro, or a squeeze of fresh lime for an extra burst of flavor.
- If you’re not a fan of spice, skip the Sriracha in the avocado mash and use a milder salsa or yogurt-based dressing for a cooling effect.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Fry
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
