Salmon Tacos with Cilantro-Lime Slaw
By America's Test KitchenPublished on August 4, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
3 cups (8 ¼ ounces) coleslaw mix 1 small red onion, halved and sliced thin½ cup fresh cilantro leaves 2 tablespoons lime juice Salt and pepper ¼ cup sour cream 1 teaspoon chili powder 2 (6-ounce) skin-on salmon fillets, 1 to 1 ½ inches thick1 tablespoon vegetable oil 8 (6-inch) corn tortillas, warmed
Before You Begin
Our favorite chili powder is Morton & Bassett Chili Powder.
Instructions
- Combine coleslaw mix, onion, 1/4 cup cilantro, 5 teaspoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Whisk sour cream, remaining 1 teaspoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in separate bowl. Combine chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper; season salmon with spice mixture.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Cook salmon, skin side up, until well browned, 4 to 6 minutes. Flip and continue to cook until salmon registers 125 degrees (for medium-rare), 4 to 6 minutes. Transfer salmon to plate and let cool slightly, about 2 minutes. Using 2 forks, flake fish into 1-inch pieces; discard skin. Divide fish evenly among tortillas. Top with coleslaw mixture, sour cream mixture, and remaining 1/4 cup cilantro. Serve.
Time
30 minutesYield
Serves 4Ingredients
3 cups (8 ¼ ounces) coleslaw mix
1 small red onion, halved and sliced thin
½ cup fresh cilantro leaves
2 tablespoons lime juice
Salt and pepper
¼ cup sour cream
1 teaspoon chili powder
2 (6-ounce) skin-on salmon fillets, 1 to 1 ½ inches thick
1 tablespoon vegetable oil
8 (6-inch) corn tortillas, warmed
Ingredients
3 cups (8 ¼ ounces) coleslaw mix
1 small red onion, halved and sliced thin
½ cup fresh cilantro leaves
2 tablespoons lime juice
Salt and pepper
¼ cup sour cream
1 teaspoon chili powder
2 (6-ounce) skin-on salmon fillets, 1 to 1 ½ inches thick
1 tablespoon vegetable oil
8 (6-inch) corn tortillas, warmed
Ingredients
3 cups (8 ¼ ounces) coleslaw mix
1 small red onion, halved and sliced thin
½ cup fresh cilantro leaves
2 tablespoons lime juice
Salt and pepper
¼ cup sour cream
1 teaspoon chili powder
2 (6-ounce) skin-on salmon fillets, 1 to 1 ½ inches thick
1 tablespoon vegetable oil
8 (6-inch) corn tortillas, warmed
Why This Recipe Works
Skin-on salmon fillets hold together during cooking, and the skin helps keep the fish moist.
Before You Begin
Our favorite chili powder is Morton & Bassett Chili Powder.
Instructions
- Combine coleslaw mix, onion, 1/4 cup cilantro, 5 teaspoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Whisk sour cream, remaining 1 teaspoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in separate bowl. Combine chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper; season salmon with spice mixture.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Cook salmon, skin side up, until well browned, 4 to 6 minutes. Flip and continue to cook until salmon registers 125 degrees (for medium-rare), 4 to 6 minutes. Transfer salmon to plate and let cool slightly, about 2 minutes. Using 2 forks, flake fish into 1-inch pieces; discard skin. Divide fish evenly among tortillas. Top with coleslaw mixture, sour cream mixture, and remaining 1/4 cup cilantro. Serve.
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