Description
Delicious and easy-to-make salmon tacos featuring perfectly seasoned grilled salmon fillets, topped with a fresh cabbage slaw and a creamy lime yogurt sauce. This vibrant and healthy meal is perfect for a quick weeknight dinner or casual gathering, blending zesty flavors with wholesome ingredients for a satisfying taco experience.
Ingredients
Scale
Salmon
- 4 fillets Salmon (fresh or thawed frozen)
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 pinch Salt
Tortillas
- 8 tortillas (corn or flour, based on preference)
Slaw
- 2 cups Cabbage (green, red, or mixed)
- 1 each Lime juice (freshly squeezed)
- 1 pinch Salt
Lime Crema
- 1 cup Greek yogurt
- 1 each Lime juice (freshly squeezed)
- 1 pinch Salt
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, mix cumin, paprika, and salt. Rub this spice mixture evenly over both sides of each salmon fillet to season thoroughly.
- Cook the Salmon: Heat a grill or skillet over medium-high heat. Place the salmon fillets skin-side down if applicable, and cook for about 6-7 minutes per side or until the salmon flakes easily with a fork and is cooked through. Remove from heat and set aside to rest briefly.
- Make the Slaw: Thinly slice the cabbage and place in a bowl. Squeeze the juice of one lime over the cabbage, season with a pinch of salt, and toss well to coat. Let it sit for a few minutes to soften slightly.
- Prepare the Lime Crema: In a separate small bowl, combine Greek yogurt with the juice of one lime and a pinch of salt. Mix well until smooth and creamy.
- Warm the Tortillas: Heat tortillas on a dry skillet or directly over a low flame for about 30 seconds per side until warm and pliable.
- Assemble the Tacos: Place a portion of the cooked salmon on each tortilla. Top with a generous amount of cabbage slaw, then drizzle with lime crema. Serve immediately for best flavor and texture.
Notes
- For extra spice, add a dash of cayenne pepper to the salmon seasoning.
- Use a mixture of green and red cabbage for a colorful and visually appealing slaw.
- Substitute Greek yogurt with sour cream or a dairy-free alternative if preferred.
- To save time, prepare the lime crema and slaw ahead of time and refrigerate separately.
- Leftover salmon works wonderfully in salads or as a protein-packed snack.
