Chili Lime Salmon Tacos
Ingredients
- 1.5 lbs salmon fillets skin on or off
- 2 tbsp olive oil
- 1.5 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper optional
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 2 limes
- Zest of 1 lime
- 2 cups shredded green cabbage
- 1/4 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp honey
- Salt to taste
- 8 small corn or flour tortillas
- 1 ripe avocado sliced
- Fresh cilantro roughly torn
- Sliced jalapeño optional
- Extra lime wedges for serving
Instructions
- Pat the salmon dry with a paper towel and cut into roughly 2-inch chunks if the fillets are large.
- Mix the chili powder, smoked paprika, garlic powder, cumin, cayenne, salt, and pepper in a small bowl. Drizzle olive oil and lime juice over the salmon, then coat in the spice mix. Let sit for 10 to 15 minutes.
- Make the slaw by combining shredded cabbage, sour cream, mayo, lime juice, honey, and a pinch of salt. Taste and adjust. Refrigerate until ready to use.
- Heat a skillet over medium-high heat until hot. Add a small drizzle of oil, then place salmon pieces in the pan without crowding. Cook for 3 minutes without touching, then flip carefully and cook another 2 to 3 minutes until the fish flakes easily with a fork.
- Warm tortillas in a dry skillet for 30 seconds per side or wrap in a damp paper towel and microwave for 45 seconds.
- Build the tacos with slaw first, then salmon, avocado slices, cilantro, jalapeño if using, and a squeeze of fresh lime. Serve immediately.
Notes
Don't marinate the salmon in lime juice for more than 20 minutes — the acid starts breaking down the texture of the fish before it even hits the pan.