Description
Delicious crunchy blackened salmon tacos with a spicy serrano slaw, combining fresh ingredients and vibrant flavors for a perfect taco night.
Ingredients
- 2 cups very finely shredded red cabbage
- 2 cups very finely shredded green cabbage
- 1 tbsp finely chopped fresh oregano leaves (or 1 tsp dried)
- ¼ cup extra virgin olive oil (EVOO)
- 2 tbsp fresh lime juice
- 2 tbsp fresh lemon juice
- 1 serrano, very thinly sliced
- Pinch of salt
- Pinch of pepper
- 3 tbsp homemade mayo
- 1 tbsp lime juice
- 2 tsp your favorite hot sauce
- 1 lb salmon, skin removed (preferably center-cut, cut into 2-inch strips)
- ½ tsp cayenne
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1/3 cup panko (use gluten-free panko if desired)
- ¼ cup olive oil
- 1 egg
- 8 tortillas
- Cilantro, finely chopped
- 1 lime, cut into wedges
Instructions
- In a large bowl, combine the shredded red and green cabbage. Add the finely chopped oregano, EVOO, lime juice, lemon juice, serrano slices, salt, and pepper. Toss and let marinate for at least 30 minutes.
- In a small mixing bowl, whisk together the homemade mayo, lime juice, and hot sauce. Set aside to meld flavors.
- Season the salmon strips with cayenne, thyme, paprika, garlic powder, kosher salt, and black pepper. Heat olive oil in a skillet over medium-high heat and cook the salmon for 2-3 minutes on each side until golden brown.
- Toast the tortillas in a separate skillet. Layer the crispy slaw, blackened salmon, and aioli on each tortilla. Garnish with chopped cilantro and serve with lime wedges.
Notes
For a gluten-free option, use gluten-free panko. You can also substitute tortillas with lettuce wraps for a low-carb option.
