Description
Simple to make, delicious fish tacos are bursting with fresh flavors. Top with zesty cabbage slaw with cilantro and jalapeño and creamy goat cheese.
Ingredients
Scale
- 1 pound wild caught salmon
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 head green cabbage, thinly sliced
- 3 green onions, chopped
- 1 jalapeno, seeded and diced
- 1/4 cup cilantro, chopped
- 2 garlic cloves, minced
- 1/4 cup olive or avocado oil
- 1 lime, juiced
- 8 corn tortillas
- Garnish: lime slices, cilantro, goat cheese crumbles
Instructions
- Preheat oven to 400 degrees. Rub salmon with mixture of chili powder, paprika, cumin, and salt. Bake in oven for 12-15 or until cooked. Remove from oven, flake fish onto a plate.
- In a large bowl; mix together cabbage and green onions.
- In a small bowl; mix together jalapeño, cilantro, garlic, and olive oil. Season with salt and pepper. Pour over cabbage and green onions and mix to combine.
- Heat tortillas over a flame until lightly browned. Repeat until all tortillas are cooked. If you prefer, heat tortillas in an oven or microwave.
- Assemble tacos by filling a tortilla with salmon, topped with slaw, and goat cheese. Squeeze on some fresh lime and a sprinkle of cilantro.
- Category: Main