Make this delicious 3 step taco recipe that feeds 4-5 people who will hover around your kitchen begging for more! The combination of the juices of the rich, creamy coleslaw and tangy red salsa in this delectable taco blend together perfectly with the pungent taste of the salmon.
Fish tacos are my favorite meal today! Ten years ago, when I first heard of the concept of a fish taco I was repulsed, quite honestly. However, 6 years ago I had my first fish taco at the Pier restaurant in Jacksonville Beach with my sister Theresa. It was amazing! I’ve been haunting the place ever since until it recently closed down and I was forced to make my own fish taco. Below is my recipe. Hope you enjoy!
Ingredients
3-4 pieces of Salmon (I used frozen)
Salsa
Coleslaw
Tortillas
Lime
How to make a Salmon Fish Taco?
- Thaw salmon fillets and pat dry
- Season with Badia complete seasoning
- Place olive oil in pan and let it get hot🔥
- Cook for 3 minutes on one side
- Cook 2 minutes on the other side
- Gently separate with spatula in pan and cook 1 more minute
- Heat your tortillas in oven or toaster
- Place coleslaw on taco
- Add salmon
- Top off with delicious fresh salsa
- Enjoy the combination of savory delicious flavors!
Cole slaw
1 bag of coleslaw
Add ½ a head of red cabbage, shredded
Add dressing
Dressing
1 cup of mayonnaise
1 tbsp of honey
2 tbsp of red wine vinegar
1 tsp of celery salt
squeeze of lime
Salsa
I can of petite diced tomatoes
½ cup of cilantro chopped
1 tsp cumin
1 tsp of garlic salt
juice of ½ of lime
1 tbsp of olive oil
1 tsp of sugar (optional)
½ of onion chopped
Mix all ingredients in a bowl
You can also add corn, black beans, avocado, hot sauce and/ or lime
