Recipe by Chef-Boy-I-Be Illinois
Salmon is one of the healthy fish that contain high amounts of Omega-3 fatty acid and partner and I try to eat it once a week, so I'm always looking for new ways to prepare it. Fish tacos are very popular in Southern California and the Baja of Mexico; and, who doesn't like Mexican cuisine. All of the recipes I've seen use various white fish, call for battering and frying the fish, and contain numerous steps. I played around last night and came up with a combination that my dear partner and I loved. I hope you will too! This is fast and easy to prepare, and won't heat your kitchen up during the Spring and Summer months.
Top Review by jennyblender
These are wonderful! Easy, healthy, and quite delicious!! The only thing I would say is to not use all the cole slaw mix. If you use only about 3/4 of the bag, the taco's come out more moist and even more delicious! Thanks for the great recipe Chef-boy-I-Be Illinois!
- 1 lb wild alaskan salmon
- 1 (16 ounce) bagshredded cabbage with carrots (coleslaw mix)
- 1 cup low-fat sour cream
- 1 medium onion, chopped
- 2 limes, juice of
- 1 tablespoon dried ancho chile powder
- 2 teaspoons dried ancho chile powder
- 1 teaspoon ground cumin
- 1 tablespoon chopped cilantro
- sea salt
- taco shell
Directions See How It's Made
- Rub salmon with salt and 2 teaspoons of ancho chili powder. Cook (grill, oven, George Foreman, pan) salmon until it easily flakes. Allow to cool until can handle then flake.
- Meanwhile, combine sour cream, lime juice, 1 tablespoon ancho chili powder, ground cumin, cilantro, salt and pepper in serving bowl.
- Add the flaked salmon, cabbage, and onion. Combine well and refrigerate for 30-45 minutes to allow cabbage to macerate. This does not keep well (unfortunately the cabbage continue to wilt, and it's better if still a little crispy), so don't allow it to sit too long.
- Serve with your choice of tacos or tortillas, and sides of condiments to include salsa, sour cream, avocado, green onion, etc.