Light salmon tacos get a boost from the addition of a simple avocado salsa and a bright crisp slaw of oranges and cilantro.
4 ripe avocados, cut into small pieces
2 tomatoes, roughly chopped
1 small shallot or 2 cloves garlic, minced
1 jalepeno, seeds and veins removed, finely chopped (optional)
juice squeezed from 1 lime, to taste
salt and pepper, to taste
1 small onion, very thinly sliced
2 Tablespoons vinegar (apple cider vinegar or rice vinegar preferred)
1 small head of cabbage
1 medium carrot
1 handfull of cilantro leaves, roughly chopped
2 oranges, peeled and cut into small wedges
2 Tablespoons olive oil
2 large salmon fillets, about 32 oz. (900 g) total
12 small flour tortillas, for serving
To make the salsa, in a small bowl, gently toss together the avocados, tomato, shallot, and jalepeno. (Be careful not to mash the avocado too much or you will end up with guacamole.) Add lime juice, salt and pepper a bit at a time, to taste. Set aside.
To make the slaw, combine onions and vinegar in a medium serving bowl, tossing to combine. Let the onions rest in the vinegar for 10 minutes while preparing the other ingredients. Thinly slice the cabbage and shred the carrot using a box grater. Add the cabbage, carrot, cilantro and orange to the onions, tossing gently to coat the ingredients in the vinegar. Set aside. Just before serving – toss the slaw once more and taste, adding an additional splash of vinegar if needed.
To cook the salmon, heat oil in a medium saute pan over medium heat. Season the salmon with salt and pepper and place skin-side up in the hot oil. Cook the salmon until just cooked through, flipping it halfway through cooking. (Depending on the thickness of the fillets, this should take 2-4 minutes on each side.) Remove from the pan and transfer to a serving platter. Using a fork, gently flake the salmon into bite-size pieces.
Serve immediately with warmed tortillas.
Note: To warm the tortillas, cover them with a cloth napkin and heat in the microwave for 10 seconds.