Move over white fish. We’re filling our fish tacos with spicy, full-flavored salmon. It may not be traditional, but it is yummy!
1 cup tightly packed shredded red or green cabbage or coleslaw mix
1 scallion, white and green parts, thinly sliced
2 tablespoons mayonnaise
2 tablespoons coarsely chopped fresh cilantro, plus leaves for garnish
1 tablespoon freshly squeezed lime juice, plus wedges for serving
Salt and freshly ground pepper
1 portion sockeye salmon (10 to 12 ounces), pin bones removed Available in Our Seafood Subscription Box
2 tablespoons neutral oil, such as canola or vegetable oil, plus more for rubbing
1 to 3 teaspoons taco seasoning, depending on heat preference (see Pro Tips)
6 (6-inch) corn or flour tortillas, warmed
1 ripe Hass avocado, pitted, peeled, and sliced
2 radishes, thinly sliced
Hot sauce for serving
Make the Slaw
In a medium bowl, combine the cabbage, scallion, mayonnaise, cilantro, and lime juice. Season with salt and pepper.
Prep the Salmon:
Rub the salmon on both sides with oil, then rub the taco seasoning onto the flesh side. Season lightly with salt and pepper.
Heat the oil in a medium skillet over medium heat until shimmering. Add the salmon, skin side up, and cook until fragrant and browned, about 3 minutes. Flip and cook until the salmon flakes easily and is cooked through, 2 to 3 minutes longer depending on the thickness of the fillet. Transfer the salmon to a plate and remove the skin. Break the salmon into flakes.
Finish and Serve
Arrange the tortillas on a platter and fill each with the salmon, slaw, avocado, and radishes. Garnish with the cilantro leaves. Serve right away, passing hot sauce and lime wedges alongside. Enjoy!
Premium Seafood Subscription Box
Pair it Up
Serve icy cold beer such as lager or pilsner to cool the burn.
Level It Up
For homemade taco seasoning, use ½ teaspoon each ground cumin and chile powder and ¼ teaspoon each garlic powder, onion powder, dried oregano, and cayenne pepper.
Change It Up
Sauté leftover salmon with shredded corn tortillas and beaten eggs for a killer next-day breakfast scramble. Serve with hot sauce.