SALMON FISH TACOS WITH ASIAN SLAW
Do you love fish tacos? Do you love Asian flavors? These salmon tacos are the best of both worlds.
Provided by Richtaylor
Categories Mexican Fish Tacos
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
- Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
- Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 23.5 g, Cholesterol 21.9 mg, Fat 13 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 201 mg, Sugar 2.5 g
ROASTED SALMON TACOS
Steps:
- At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
- When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
- Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
EASY FISH TACOS WITH MANGO-PINEAPPLE SLAW
I used to make these all the time in California and they are so easy and fresh! You can also omit the mayonnaise and increase the red vinegar to reduce calories. All in all, these are a great main dish for any time of year! We usually serve them with fat-free refried beans topped with cilantro and goat cheese, or a cold corn salad with chopped bell pepper and onion.
Provided by mleiland
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
- Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
- Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
- Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 38.1 g, Cholesterol 27 mg, Fat 7.2 g, Fiber 3.4 g, Protein 15.5 g, SaturatedFat 1.5 g, Sodium 1308.4 mg, Sugar 7.2 g
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