Salmon Fish Tacos
 
Prep time
Cook time
Total time
 
Perfectly seasoned, flaky salmon in a soft corn tortilla topped with fresh pico de gallo, lime dressed cabbage and fresh guacamole.
Author:
Recipe type: Fish
Serves: 6
Ingredients
  • 12 thin corn tortillas or 6 thicker
  • 1½ pound salmon filet
  • 1 tablespoon McCormick taco seasoning
  • 4 tablespoons lime juice, divided
  • 3 cups shredded green cabbage
  • 2 tablespoons mayonnaise
  • dash of salt
  • 1 cup shredded cheese of your choice
  • 1 recipe Pico de Gallo (2 diced tomatoes, 2 tablespoons diced onion, ½ finely chopped and seeded jalapeno, ¼ teaspoon sugar, 1 teaspoon lime juice, 2 tablespoons freshly chopped cilantro, dash of salt)
  • 2 limes cut into 12 wedges
Directions
  1. Preheat oven to 375 degrees. Prepare salmon by spraying an 8 X 8 casserole dish with nonstick cooking spray. Lay filet skin side down in dish. Season top with taco seasoning. Drizzle 1 tablespoon lime juice over top. Bake in oven for 20 minutes until salmon lightly flakes.
  2. While salmon is baking prepare pico de gallo by chopping tomatoes, onions, jalapeno and cilantro and adding to a small mixing bowl. Add lime juice, sugar and salt and mix all together. Chill in fridge until ready to serve. If you can make this ahead of time, it tastes best after chilled a few hours.
  3. Prepare cabbage slaw by mixing mayonnaise, dash of salt and 3 tablespoons remaining lime juice. Add in cabbage and toss until completely coated in dressing.
  4. Warm corn tortillas over medium low heat on a skillet. Arrange tacos by taking two thin tortillas stacked, or one thicker tortilla, and placing fish, cabbage slaw, pica de gallo and cheese on top. You may also garnish with guacamole and salsa. Squeeze with extra limes if desired.
Recipe by Breezy Bakes at https://www.breezybakes.com/salmonfishtacos/