Roasted Salmon Tacos
- Jenna Burk
- Sep 21, 2018
- 1 min read
Slaw:
- 1 bag shredded cabbage
- 1/2 English cucumber, sliced thinly lengthwise
- 1/3 cup white wine vinegar
- 3 T. fresh dill
- salt and pepper
Guacamole:
- 4 ripe avocados, seeded and peeled
- 2 t. Sriracha
- lime, juiced
Salmon:
- 1 lb. salmon fillet
- 2 t. Ancho Chile pepper
- 1 t. lime zest
- 1.5 t. sea salt
- corn tortillas (we used street taco size)
Slaw:
In a large bowl, combine cabbage, cucumber, vinegar, dill, salt and pepper. Chill in the fridge for at least 1 hour, the longer then better.
Guacamole:
Zest 1 lime and set aside the zest for later. In a mixing bowl, add avocados, Sriracha and the juice of 1 lime. Roughly mash and let chill in the fridge.
Salmon:
When ready to serve, pre-heat oven to 425 degrees. Combine lime zest, Chile pepper and sea salt. Season the salmon with the seasoning. Place salmon on the baking sheet, skin side down. Wrap corn tortillas in aluminum foil. Bake for 12-15 minutes. Lay a tortilla down add a small dallop of guacamole, then add some chunks of salmon and top with the coleslaw.
