Bold Salmon Tacos (Print Version)
# Ingredients:
→ Spicy Rub
01 -
1/2 teaspoon thyme (dried)
02 -
1/4 teaspoon garlic powder
03 -
1/2 teaspoon paprika (smoked)
04 -
1/4 teaspoon cayenne pepper
05 -
1/4 teaspoon onion powder
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon cumin (ground)
→ Core Ingredients
08 -
4 small tortillas (fajita-sized)
09 -
1 cup diced cherry tomatoes
10 -
2 cups of shredded coleslaw blend
11 -
A fillet of salmon (10 ounces)
12 -
1 tablespoon of olive oil
13 -
1/2 cup of crumbled feta cheese
→ Zesty Mayo Drizzle
14 -
A quarter cup of mayonnaise
15 -
1 teaspoon of lime juice (freshly squeezed)
16 -
1 tablespoon of hot sauce
17 -
Salt to preference
# Instructions:
01 -
Combine your seasoning ingredients in a bowl, then season the fleshy side of your salmon (or both sides if there’s no skin). Drizzle it with olive oil and let it sit at room temp for 10 minutes.
02 -
In a non-stick skillet over medium heat, add your oil and place the salmon flesh-side down for about 3 minutes. Flip it over and cook for another 2-3 minutes or until cooked how you like it.
03 -
Let the cooked salmon cool for 4-5 minutes, then break it up into smaller chunks.
04 -
In a small bowl, stir together the mayo, your favorite hot sauce, and lime juice. Add a pinch of salt to taste.
05 -
Warm your tortillas, then pile on the salmon chunks, coleslaw, tomatoes, feta, and spoon or drizzle the spicy mayo over top.
# Notes:
01 -
Fajita tortillas are around 4.5 to 6.5 inches in diameter.
02 -
You can swap coleslaw mix for any blend of shredded greens.
03 -
Optional extras: avocado, green onions, pickled onions, jalapeños, cilantro.