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!
- 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
Prepare the SlawIn a medium bowl, mix together the shredded cabbage, mayonnaise, lime, and cilantro until well combined. Let the slaw sit for 10 minutes to soften.
Prepare the SalmonIn a medium bowl, combine the garlic powder, paprika, cayenne, cumin, salt, pepper and oil. Coat the salmon in the rub until evenly coated.
Cook the SalmonIn a large non-stick skillet over medium-high heat, place the salmon skin side down and let cook for 4-5 minutes. Flip and continue cooking for another 3-4 minutes. The internal temperature of the filet should be 145 degrees Fahrenheit. Once the salmon is cooked, remove from heat and break apart into bite sized pieces.
Assemble the TacosIn a dry skillet on medium heat, warm the tortillas until bubbles start to appear, roughly 30 seconds. Flip and let warm for another 30 seconds. To assemble the tacos, start by adding a layer of the slaw, then the salmon. Top with lime and cilantro if desired and enjoy!