Spicy Salmon Tacos (Print Version)
# Ingredients:
→ Spices for Salmon
01 -
1/2 teaspoon ground cumin
02 -
1/4 teaspoon cayenne pepper
03 -
1/4 teaspoon dried thyme
04 -
1/2 teaspoon kosher salt
05 -
1/2 teaspoon smoked paprika
06 -
1/4 teaspoon garlic powder
07 -
1/4 teaspoon onion powder
→ Taco Fillings
08 -
4 soft tortillas (fajita size)
09 -
1 cup halved cherry tomatoes
10 -
10 ounces salmon, skin on or off
11 -
2 cups bagged coleslaw mix
12 -
1 tablespoon olive oil
13 -
1/2 cup feta, crumbled
→ Creamy Spiced Sauce
14 -
1 tablespoon your favorite hot sauce
15 -
1/4 cup mayo
16 -
Salt, as much as you like
17 -
1 teaspoon lime juice, fresh is best
# Instructions:
01 -
Stir spices for the seasoning in a small bowl. Coat the salmon with it generously. Add a drizzle of olive oil on top, then leave at room temp for about 10 minutes.
02 -
Warm oil in a large pan over medium heat. Place the salmon skin side up (if skinless, doesn't matter) and cook for 3 minutes. Flip it and cook 2-3 more minutes until cooked through.
03 -
Let the salmon sit for 4-5 minutes off the heat. Tear or flake it into small, bite-friendly pieces.
04 -
Combine the mayo, lime juice, and hot sauce in a bowl. Sprinkle some salt and mix it well until smooth.
05 -
Warm the tortillas. Layer them with salmon chunks, coleslaw mix, crumbled feta, and tomatoes. Pour the spicy sauce on top to finish.
# Notes:
01 -
Tortillas for fajitas are typically around 4.5-6.5 inches wide.
02 -
Coleslaw can be swapped out for shredded lettuce or cabbage.
03 -
Extras like avocado, pickled onions, cilantro, jalapeños, or green onions make nice additions.