Salmon Tacos With Slaw
These salmon tacos have it all. They're savory, spicy, sweet, creamy, and crunchy. Make these once and you'll be hooked!
Servings 8 tacos
Ingredients
Salmon Tacos
- 4 salmon fillets 6 ounces, each
- 2 avocados cut into slices
- 2 cups cabbage slaw or shredded cabbage green or red
- 2 cups roasted corn frozen
- ½ cup creamy chipotle sauce
- 1 tablespoon olive oil for the salmon
- salt and pepper, to taste for the salmon
- 8 small/medium corn or flour tortillas I use corn tortillas
Creamy Chipotle Sauce
- ¼ cup mayo
- 1 cup sour cream
- ¼ cup chipotle peppers in adobo sauce
- 3 teaspoons fresh lime juice
- 1 clove garlic
- ¼ teaspoon salt
Instructions
Make the Creamy Chipotle Sauce
- Put all the chipotle sauce ingredients in a blender or food processor and blend until smooth and creamy. Store any leftovers in an airtight jar in the refrigerator for up to 2 weeks.
Cook the Salmon
- Dab the salmon dry with a paper towel and sprinkle salt and pepper on the fillets.
- In a hot pan on medium heat, add the olive oil and carefully place the salmon in the pan, with the unskinned side down first. Let it cook for about 5-7 minutes until browned.
- Flip the salmon over and cook for another 5-7 minutes until it is no longer opaque and is flaky. Note: The amount of time it takes to cook the salmon through depends on the thickness of the salmon fillet. If the salmon fillet is thinner, it will require less cooking time on both sides.
Assemble the Taco
- In another hot pan, warm up the tortillas.
- Lay down a warmed tortilla.
- Place chunks of salmon on top (the amount of about half a fillet).
- Add 2-3 slices of avocado.
- Add chipotle sauce on top of the salmon.
- Add some cabbage slaw (shredded cabbage) on top.
- Sprinkle with roasted corn.
- Enjoy!