Happy Taco Tuesday! And nothing like getting a Taco Tuesday post in way under the gun (like… after most people’s dinner time…). But hopefully you’ll be so inspired that you’ll bookmark this one for next Tuesday in the event that I missed you today!
Because I am so excited about sharing this recipe for Salmon Tacos with Dill Slaw with you guys! This recipe was definitely one of our recent dinner highlights for sure. It’s light and healthy while still filling, and is a creative way to use salmon you’ve been craving, but just really don’t want to make into another boring “piece of salmon with a side of blah vegetables and blah potatoes” meal.
And I should mention that this recipe is lightly adapted from Queen Ina, and we all know that when the Queen is involved, a recipe is going to be just fabulous.
And the great thing with taco recipes, of course, is that you just prep everything in advance and line it all up on your counter.
And when everything is prepped, you sic your family (aka Dave) on an assembly line of ingredients lined up on the counter, and are in for taco night success!
I bet even Jeffrey was tasked with assembling his own taco. (Although I suspect a key difference in our dinner experiences was a vase of white hydrangea artfully displayed next to the salmon for a casual but classy aesthetic, spontaneously delivered by her local florist friend who happened to pop by for an effortlessly involved homemade lunch earlier in the episode… er…. day…)
What I Adapted
- I cut down on the salt. Now, I don’t know if Ina uses a fancy brand of salt or something, but her recipes are always way toooo salty for me. (I typically use regular Morton’s Kosher salt, for reference).
- Added some radish because I had them, and also for a fun pop of color!
- Substituted Rice Wine Vinegar for White Wine Vinegar. I find rice wine vinegar to be a bit more subtle/ less aggressive than white wine vinegar, and I was very happy with the results!
- Added Cotija! This was another addition just for the heck of it- but it added a nice extra taco-y garnish. But I wouldn’t necessarily go out and buy this just for the recipe if you don’t have it on hand.
What to Serve With
Honestly we didn’t serve these Salmon Tacos with Dill Slaw with anything, since they’re basically a full meal on their own. But! If you’re looking for some inspiration for some sides or maybe for a party, here are some great ideas that I think would pair wonderfully:
- IPA Queso Blanco With Hatch Chiles
- Chips with Homemade Roasted Salsa Verde
- Spicy Citrus Sangria
- Black Beans and Rice
Have a wonderful rest of your week, everyone!
Salmon Tacos with Dill Slaw
Ingredients
- 12 (6 inch) Corn Tortillas
For the Fish
- 1 3/4 lbs Center Cut Salmon Filet skin removed
- Oil for Greasing the Pan
- 2 tsp Chipotle Chili Powder
- Zest of 1 Lime
- 1 tsp Kosher Salt (or to taste)
- 1 tbsp Lime Juice
For the Slaw
- 1/2 Green Cabbage finely shredded
- 1/2 Seedless Cucumber finely sliced into rounds
- 3 Radishes finely sliced into rounds
- 3 tbsp Fresh Dill minced
- 1/4 cup Rice Wine Vinegar
- Kosher Salt and Freshly Ground Black Pepper to taste
For the Guacamole
- 4 Ripe Hass Avocados seeded and peeled
- 2 tbsp Lime Juice
- 3/4 tsp Sriracha
- Kosher Salt and Freshly Ground Black Pepper to taste
Garnish
- 1/4 cup Cotija Cheese crumbled (optional)
Instructions
To make the Slaw
- About an hour before you plan to serve the tacos, toss the cabbage, cucumber, radish, vinegar, dill, kosher salt, and black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
For the Salmon
- In a small bowl, mix together the chile powder, lime zest, and 1 tsp of kosher salt.
- Preheat the oven to 425 degrees. Brush a baking dish with oil and add salmon to the dish. 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 salmon thickness, until it is just cooked through.
For the Avocado
- While the salmon is roasting, roughly mash the avocados with the 2 tablespoons of lime juice, Sriracha, and kosher salt and freshly ground black pepper, to taste.
For the Tortillas
- On your gas stove, turn burner to medium low flame. Set the tortillas on the grate over the flame to lightly toast and char the edges, turning often to prevent excess burning. Remove when done to your liking. Wrap in a kitchen towel until ready to serve.
To Serve
- Layer each tortilla with a portion of salmon (use your fork to flake bite sized pieces off your roasted filet), slaw, and a generous dollop of guacamole. Garnish with crumbled Cotija cheese. Enjoy warm!
4 comments
Love love love this! I’m not terribly fond of dill, so you’ll forgive me if I omit it?!!
I think it would be just fine without the dill! But I do like it with haha.
I would not wait for another Tuesaday to make this amazing taco Sarah! That looks really good
haha thanks!! I hope you like it!