Salmon Tacos with Cabbage Slaw | Wild Fork
Easy
Gluten Free
Prep Time 10 MinCook Time 15 MinServings 2-3
A fresh, fast weeknight taco night — chili-rubbed skinless salmon flaked into warm tortillas with a quick, creamy cabbage slaw.
INGREDIENTS
1 tbsp olive oil
1 tsp chili powder
Salt and pepper, to taste
2 cups shredded cabbage
2 tbsp mayonnaise
1 tbsp lime juice
8 small corn tortillas, warmed
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LET'S GET COOKING!
1) Rub salmon with olive oil, chili powder, salt, and pepper.
2) Heat a skillet over medium-high heat; sear salmon 3-4 minutes per side, until internal temp reaches 165°F and the fish flakes easily.
3) Flake the fish into large pieces.
4) Whisk mayonnaise and lime juice, then toss with shredded cabbage to make the slaw.
5) Fill warmed tortillas with flaked salmon and top with cabbage slaw.