Salmon Tacos
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
47
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Chili Powder1 tbsp
Salt1 tbsp
Brown Sugar1 tsp
Cumin1 tsp
Ground Black Pepper1 tsp
Coriander1 pinch
Cayenne1130 g
Salmon Fillet1 cup
Apple Cider Vinegar1 cup
Soy Sauce1 cup
Sugar1 tbsp
Lime Juice680 g
Cabbage (shredded)1 cup
Carrot (julienned)1 cup
Scallions (chopped)2 tbsps
Grapeseed OilDirections:
1
For the salmon: Preheat the oven to 350 degrees F
2
In a small bowl, combine the chili powder, salt, brown sugar, cumin, pepper, coriander and cayenne
3
Sprinkle the salmon fillet with a generously with the spice mix and rest the fish for 1 hour
4
Roast the salmon in the oven until fully cooked, 15 to 20 minutes
5
Remove the salmon from the oven and cool slightly
6
Flake the salmon into medium chunks and season with salt and pepper
7
For the slaw: In a bowl, combine the vinegar, oil, soy sauce, sugar and lime juice, and whisk until the sugar dissolves
8
Add the cabbage, carrots and scallions, and mix well to coat all of the slaw with the dressing
9
Refrigerate the slaw for at least 1 hour before using
10
For plating: Heat a cast-iron griddle over high heat until the griddle begins to smoke
11
Warm the tortillas on the griddle without any oil, just until they are pliable
12
Heat the oil on the griddle and add the flaked salmon to bring back up to temperature if the salmon has cooled
13
(If the salmon is hot out of the oven skip this step
14
) Place about 3 ounces of flaked salmon in the center of each tortilla and top with 2 ounces of slaw
15
Plate 2 tacos with a lime wedge for each serving