Who doesn’t love tacos!? We think these fish tacos are an ideal concoction of fresh, spice, and tang. Loaded with colourful veggies, bright herbs, and fiery spices, this recipe is sure to stand out at your next fiesta!
ingredients
avocado smash:
- 2-3 ripe avocados, remove pit and skin
- 1-2 teaspoon of your favourite hot sauce
- 1 lime, juiced
- 1 teaspoon of garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
dill cabbage slaw:
- 2-3 cups purple cabbage, chopped thinly
- 3/4 of a large cucumber, skin left on, chopped
- 1/3 cup dill, chopped
- 1/4 cup white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
salmon:
- 1-2 lbs fresh salmon, skin removed
- 2 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- 1-2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 lime, zested and juiced
- 1 tablespoon extra virgin olive oil
- 1 handful of fresh cilantro, stemmed and roughly chopped
- 8-10 whole grain tortillas, small
directions
avocado smash:
- After slicing your avocados in half, remove the pit and scoop the flesh into a bowl.
- To the same bowl, add in the hot sauce, lime juice, salt, pepper, and garlic powder. Mash together with a fork to mix. Feel free to leave the avocado chunky or to your desired texture.
- dill cabbage slaw:
- Combine the chopped cucumber, thinly chopped cabbage, and chopped dill, salt, pepper, and white wine vinegar in the mixing bowl, and mix well before setting aside.
salmon tacos:
- Remove the skin from the fillet of salmon and cut into thick cubes, adding to a mixing bowl.
- Add the lime juice, chili powder, minced garlic cloves, dried oregano, and lime zest into the bowl. Mix well with tongs or softly with a spoon.
- Add the olive oil to a large skillet and once heated, use tongs to add the salmon pieces to the pan.
- Once cooked all the way through to a browned and crispy state, remove the salmon from the heat.
- Warm and brown your tortillas in your skillet or in the oven until the tortilla starts to puff up. Don’t be afraid to let it crisp up and brown a little.
- Add three to four chunks of salmon down the centerline of the tortilla.
- On one side of the salmon, add a layer of Spicy Avocado Smash and a layer of Dill Cabbage Slaw to the other side.
- Garnish with fresh cilantro and enjoy!
notes
- If you find it difficult to remove the skin from the salmon, this is easily done after cooking as well.
- Sometimes not all ingredients are accessible at every grocery store, if you can’t find purple cabbage, feel free to use green. We just love how the purple adds a splash of colour and beauty to our plates!
- If you’re sensitive to spice, feel free to leave the hot sauce out of the Spicy Avocado Smash. We love the way this spice gets balanced out with the creamy avocado and tangy Dill Cabbage Slaw.
