Sweet And Spicy Salmon Tacos

Sweet And Spicy Salmon Tacos originally published on Food and Fond Memories on August 10, 2011 by sandyaxelrod Leave a Comment (Edit)

Sweet And Spicy Salmon Tacos

Sweet And Spicy Salmon Tacos with all the Accoutrements

All of the Ingredients to Make Mango Pico de Gallo

Sweet And Spicy Salmon Taco with Mango Pico de Gallo

Before I get to the amazingly delicious salmon taco recipe I want to announce that after a great deal of diligent effort I have finally completed my recipe page. As of now if you click on the recipe button just under the header you will have a complete list of the recipes in my blog from the very first one. Each and every recipe listed has a link to the post where you can find it. Unfortunately this was a long, arduous process that I kept putting off for the proverbial rainy day. Well today was that day, literally. It actually was raining so I sat down at the computer and completed my task. Yeah!! From now on it will be easy because each time I write a recipe I can enter it immediately before the list grows long. And on that note I want to tell you all about the salmon tacos that complete the trio of tacos from our party. Just about the time that I was starting to compile a menu I came across this recipe in an unlikely place. I was reading a back issue of Coastal Living Magazine and there it was, an easy and delicious sounding recipe for fish tacos. But not your run of the mill fish tacos these were made with salmon and the accompanying cabbage slaw sounded so good that I decided to make this the slaw to go with both the fish and the chicken tacos. Of course I did tweak the recipe just a little to put my own personal slant on it.

Sweet And Spicy Salmon Tacos

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• Total Time: 0 hours
• Yield: 4 servings 1x

Ingredients

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For the Slaw:

4 cups shredded green cabbage

4 cups shredded red cabbage

2 cups shredded carrots

1/2 cup sour cream

1/2 cup good quality mayonnaise (I like Hellmann’s)

1/4 cup fresh lime juice

1/2 cup fresh cilantro leaves, chopped

1/4 teaspoon Kosher salt

1/2 teaspoon coarsely ground black pepper

2 tablespoons taco seasoning mix, divided

For the Salmon:

1 (1 to 1 1/2 pound) salmon filet

2 tablespoons olive oil

8 corn or flour tortillas

Mango Pico de Gallo (recipe in Notes)

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Instructions

For the Slaw:

1.  Combine the first 9 ingredients and 1 tablespoon of the taco seasoning mix in a bowl. Cover and chill until ready to serve.

For the Salmon:

1.  Sprinkle the fish with the remaining tablespoon of taco seasoning mix. Heat oil in a large nonstick skillet over medium-high heat. Add fish, and cook 4 to 5 minutes on each side or until done. Break fish into small pieces.

2.  Heat tortillas according to package directions. Fill tortillas with cabbage slaw and salmon, top with Mango Pico de Gallo, and serve immediately.

Notes

Mango Pico de Gallo

 

1 mango, peeled, seeded, and finely diced

1/4 cup finely diced red onion

1 teaspoon chipotle puree

1 garlic clove, minced

1 tablespoon fresh lime juice

 

Combine all ingredients in a small bowl. Makes about 1 1/4 cups.

• Author: Sandy Axelrod adapted from Coastal Living Magazine
• Prep Time: 15-20 minutes
• Cook Time: 8-10 minutes
• Category: Seafood
• Method: Sautéing
• Cuisine: Southwestern

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