Salmon Tacos with Slaw and Peppers
This fish and fajita blend combo is a healthy substitute that pairs perfectly with margaritas.
Servings: 8 tacos
Calories: 250kcal
Cost: $32
Equipment
- sharp knife
- cutting board
- 2 bowls (one medium one small)
- medium fry pan
- tongs
Ingredients
Tacos
- 1 lb fresh salmon such as Atlantic or sockeye
- 3 tbsp olive oil
- 1 tbsp honey
- ⅓ cup white onion sliced thin
- 1 red bell pepper cored and sliced
- 8 medium corn tortillas
- ⅓ cucumber chopped, for serving
- crumbled feta for serving
- salt and pepper
- parsley for serving
Cabbage slaw
- 1 cup white cabbage shredded
- 8 baby carrots finely chopped
- 1 tbsp dijon mustard
- 1 tbsp mayonnaise
- 2 tbsp apple cider vinegar
- 4 tbsp olive oil
Cream Topping
- ¼ cup plain greek yogurt
- ½ lemon juice and zest needed
- 1 tbsp olive oil
- pinch of salt
Instructions
- Chop up your onions, peppers and carrots. In a medium fry pan, heat a tablespoon of olive oil over medium heat. Add the onions and peppers and toss with a pinch of salt and pepper. Saute the veggies for about seven minutes, until the onions look soft and brown and the peppers appear crispy. Remove the veggies to a separate plate and set aside.
- Add another tablespoon of olive oil to the pan and then add the salmon. Season the salmon with a pinch of salt and pepper and cook over medium heat for about four minutes and then flip it. As it continues to cook, shred the salmon with a fork. Drizzle one tablespoon of honey over the meat and mix it in as the salmon continues to cook. Once it appears cooked through, remove the pan from the heat.
- To make the slaw, add the mayonnaise, apple cider vinegar, and olive oil to a medium bowl. Stir to combine. Add the cabbage and chopped carrot and mix together.
- To make the cream sauce, add the zest and juice of half a lemon to a bowl with the plain greek yogurt. Add a pinch of salt and stir together. Add one tablespoon of olive oil to thin if you prefer.
- Toast the corn tortillas. Using tongs or oven mitts, place a corn tortilla directly on a burner over low heat. Let sit for 15 seconds and then flip it to the other side and repeat. Carefully remove the tortilla from the heat and place on a plate to cool.
- Assemble the tacos by placing salmon in the tortilla, followed with peppers and onions and the cabbage slaw. Top with the cream sauce, avocado, feta and parsley if desired. Enjoy!