Spicy Salmon Fish Tacos (Print Version)
# Ingredients:
→ Spice Blend for Salmon
01 -
1/4 teaspoon onion powder
02 -
1/4 teaspoon garlic powder
03 -
1/2 teaspoon smoked paprika
04 -
1/4 teaspoon ground cumin
05 -
1/4 teaspoon dried thyme
06 -
1/4 teaspoon cayenne pepper
07 -
1/2 teaspoon kosher salt
→ Key Ingredients
08 -
2 cups coleslaw mix, shredded
09 -
10-ounce piece of salmon
10 -
4 small tortillas (fajita-sized)
11 -
1 tablespoon olive oil
12 -
1/2 cup feta cheese, crumbled
13 -
1 cup cherry tomatoes, chopped
→ Spicy Sauce
14 -
1 tablespoon hot sauce
15 -
1/4 cup mayo
16 -
Pinch of salt (to taste)
17 -
1 teaspoon lime juice, freshly squeezed
# Instructions:
01 -
Combine the seasoning ingredients in a small dish. Coat the salmon generously on the exposed side, or both if you're using skinless. Pour olive oil over it and let it sit at room temperature for about 10 minutes.
02 -
Warm a non-stick skillet with oil over medium heat. Place the salmon with the spiced side down and cook for about 3 minutes. Turn it over gently and cook for another 2-3 minutes until it's as done as you'd like.
03 -
After removing from the pan, let the salmon sit untouched for 4-5 minutes. Use a fork to pull it into small chunks.
04 -
In a mixing bowl, blend mayonnaise with hot sauce and a splash of lime juice. Sprinkle in some salt to balance the flavors.
05 -
Heat up the tortillas and layer them with the salmon pieces, shredded coleslaw, tomatoes, crumbled feta, and finish with a drizzle of your spicy mayo.
# Notes:
01 -
Tortillas in this size are typically 4.5 to 6.5 inches wide.
02 -
Bagged coleslaw may be switched out for hand-shredded cabbage or greens.
03 -
Feel free to add toppings like chopped cilantro, sliced avocado, pickled onions, or even jalapeño slices!