Description
These salmon tacos feature flaky pan-seared salmon and a creamy dill slaw, all wrapped in warm corn tortillas. You get a delicious, satisfying meal with bright, fresh flavors.
Ingredients
Scale
- 1 lb (450g) salmon fillet, skin removed
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 8 small corn tortillas
- For the Creamy Dill Slaw:
- 2 cups shredded green cabbage
- 1/2 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh dill
- Salt and black pepper to taste
- For serving (optional):
- Lime wedges
- Fresh cilantro
- Thinly sliced red onion
Instructions
- Pat the salmon fillet dry with paper towels. Cut it into 1-inch wide strips.
- In a small bowl, mix the chili powder, cumin, garlic powder, salt, and black pepper. Rub this spice mix all over the salmon strips.
- Heat the olive oil in a large skillet over medium-high heat. Add the salmon strips and cook for 3-4 minutes per side, until the salmon is cooked through and flakes easily. Remove from the pan and set aside.
- While the salmon cooks, make the slaw. In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, chopped dill, salt, and black pepper.
- Add the shredded cabbage to the bowl with the dressing. Toss until the cabbage is evenly coated.
- Warm the corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 30 seconds.
- Assemble the tacos. Place a few pieces of salmon in the center of each warm tortilla. Top with a generous spoonful of the creamy dill slaw.
- Add optional toppings like cilantro, red onion, and a squeeze of lime juice. Serve immediately.
Notes
- You can use pre-made coleslaw mix to save time on shredding cabbage.
- For a spicier kick, add a pinch of cayenne pepper to the salmon rub.
- Leftover cooked salmon and slaw can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg