Salmon Tacos
Author: Rhonda Wylie
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 2-4
- 2 Tbsp. all purpose flour
- 6 Tbsp. olive oil
- 2 - ½ tsp. cayenne pepper
- ½ tsp. black pepper
- 1 tsp. paprika
- ½ tsp. salt
- 1 tsp. kosher salt
- 1 Tbsp. chopped cilantro
- 4 flour or corn tortillas
- 1 cup fresh cole slaw mix
- 3 Tbsp. cole slaw dressing
- 4 small wild salmon fillets (approx. 2" x 2")
- 2 avocados, seeded and peeled
- ½ lime
- ¼ cup diced onion
- 1 Roma tomato (diced)
- 8 Tbsp. salsa (store-bought or fresh)
- Preheat 4 tablespoons of olive oil in a skillet on medium high heat.
- In a shallow bowl, combine, flour, ½ tsp cayenne pepper, black pepper, paprika and salt.
- Using remaining 2 tablespoons of olive oil, coat each salmon fillet with the oil.
- Dip all fillets into flour until thoroughly coated and place each into skillet containing hot oil.
- Cook each side until golden brown (turning once).
- Remove salmon fillets from skillet and place on plate with paper towel, allowing excess oil to drain.
- Cut each fillet into pieces (to make taco filling).
- Make cole slaw by combining cole slaw mix and cole slaw dressing.
- Make guacamole by coating avocados with lime juice from ½ of lime. Let stand 5 minutes.
- Add to avocados ½ teaspoon of cayenne pepper, onion, cilantro, and kosher salt. Use potato masher to mix. Fold in tomatoes.
- To assemble tacos, place, 1 salmon fillet (chopped) into tortilla. Top with cole slaw mixture, guacamole, and 2 Tbsp. of salsa.
If desirable, squeeze lime juice on each taco. This recipe should yield 4 large tacos.
Recipe by Cleaning Out The Clutter to Live a Healthy, Happier Life at http://cleaningouttheclutter.com/2012/10/salmon-tacos/
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