Chile Lime Salmon Tacos

Serves:
6 - 8 people
Prep Time:
00h 00
Cook Time:
00h 00

Roasted salmon meets tangy cabbage slaw, red onions and herbs. Folded into tortillas, there are tasty textures in every bite.

Credit: This inspiring recipe is brought to you by Danelle. You can view this recipe on the Lets Dish Recipes website.

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Ingredients and Method

Ingredients

  • FOR THE SLAW:
  • 5 - 6 cups coleslaw mix
  • 1/2 cup red onion, thinly sliced
  • 2 tablespoons dill, minced
  • 1 tablespoon cilantro, chopped
  • 3 tablespoons white vinegar
  • 1 tablespoon lime juice
  • kosher salt
  • freshly ground black pepper
  • FOR THE SALMON:
  • 2 - 3 tablespoons olive oil
  • 2 pounds salmon
  • 1 lime, zested and juiced
  • 2 teaspoons chili powder
  • 1/4 teaspoon garlic salt
  • pinch garlic salt
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • flour tortillas
  • Sriracha ranch sauce
  • Fresh limes and chopped cilantro, for serving

Method

  1. In a medium bowl, combine all the ingredients for the slaw. Cover and refrigerate until serving.
  2. Preheat oven to 425 degrees. Brush a large baking sheet with olive oil. Place salmon on prepared baking sheet. Sprinkle the salmon with lime juice and zest.
  3. In a small bowl, combine the chili powder, garlic salt, cayenne, salt and pepper. Sprinkle spice mixture evenly over salmon. Roast for 12-15 minutes, or until cooked through and flaky. Break salmon into large chunk.
  4. Fill warm tortillas with salmon and slaw mixture. Drizzle with sriracha ranch sauce and serve with fresh limes and chopped cilantro for garnish, if desired.
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