Salmon Tacos with Cabbage Slaw

An ode to Wild Alaskan Sockeye Salmon, these tacos come together with few ingredients and in under 20 minutes. The resulting entree is hearty and satisfying to enjoy when those taco cravings hit!

Prep Time: 20 min

Servings: 1

Dinner | Lunch | Seafood

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Ingredients

Ingredients List:

½ lb Wild Alaskan Sockeye Salmon
3 small corn tortillas
½ tsp garlic powder
¼ tsp paprika
¼ tsp cumin powder
⅛ tsp cayenne pepper
2 tbsp avocado oil
1 ½ cups shredded cabbage mix
2 tbsp Woodstock Organic Mayonnaise
½ lime, juiced
1 tbsp cilantro, chopped
Salt and pepper to taste

Preparation

Prepare the Slaw
In a medium bowl, mix together the shredded cabbage, mayonnaise, lime juice, and cilantro until well combined. Let the slaw sit for about 10 minutes to soften.
Prepare the Salmon
In a medium bowl, combine the garlic powder, paprika, cayenne, cumin, salt, pepper, and oil. Coat the salmon evenly with the spice mixture.
Cook the Salmon
Heat a large nonstick skillet over medium-high heat. Place the salmon skin-side down and cook for 4–5 minutes. Flip and cook for another 3–4 minutes, until the internal temperature reaches 145°F (63°C). Remove from heat and break the salmon into bite-size pieces.
Assemble the Tacos
Warm the tortillas in a dry skillet over medium heat until bubbles form, about 30 seconds per side. Assemble the tacos by adding a layer of slaw, followed by the salmon. Finish with a squeeze of lime and fresh cilantro, if desired, and serve.

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