Salmon Tacos with Cilantro-Lime Slaw
Try this Salmon Tacos with Cilantro-Lime Slaw recipe.
Try this Salmon Tacos with Cilantro-Lime Slaw recipe.
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 teaspoons minced garlic
- 1/2 teaspoon cumin
- pinch salt
- 1 teaspoon brown sugar
- chopped cilantro
- 3/4 cup mayonnaise
- 2 tablespoons sriracha
- 1/2 teaspoon rice vinegar
- 3 tablespoons finely chopped fresh cilantro
- 1 pound salmon
- 2 teaspoons sriracha
- fresh lime juice from half a lime
- 4 teaspoons swerve sweetener (or sugar if you prefer)
- 1/4 red onion very finely minced
- about 5 1/4 cups slaw mix (bagged cabbage and carr
- 1/2 up mayonnaise
- fresh lime juice from half a lime
- 1 teaspoon swerve sweetener (or sugar if you prefer)
- 8-9 low-carb tortillas (i use mama lupe's or corn tortillas if you prefer)
- sliced jalapeã±os for topping
- Carbohydrate 3.64966104351061 g
- Cholesterol 37.3585040566571 mg
- Fat 10.3078372589129 g
- Fiber 0.154026803978774 g
- Protein 11.5898568771716 g
- Saturated Fat 1.57042306008592 g
- Serving Size 1 1 -9 taco (88g)
- Sodium 240.446821673995 mg
- Sugar 3.49563423953183 g
- Trans Fat 6.65766079389005 g
- Calories 156 calories
Step-by-step
- Make the Cilantro-Lime Slaw: (Note: It's best if you can prepare the slaw and Sriracha Aioli a few hours to a full day in advance.) In a medium bowl, whisk together mayonnaise, lime juice, rice vinegar, garlic, Sriracha, and Swerve sweetener until the sweetener is dissolved. In a large bowl, toss the cilantro, red onion, and slaw mix together to mix. Add the mayonnaise mixture about a cup at a time, tossing as you go, until all your vegetables are coated to your preference. I ended up adding all my dressing, but could've probably used a little less. Cover tightly and chill until ready to serve tacos.
- Make the Sriracha Aioli: Whisk together the Sriracha aioli ingredients and cover tightly. Chill until ready to serve tacos.
- Make the salmon: Whisk together the cumin, chili powder, brown sugar, and salt. Rub the spice mix on the salmon (on both sides if it's skinless, but on just the exposed side if it's skin-on.) Heat the olive oil in a medium skillet over medium heat until shimmering. Place the fish in skin side down and cook without disturbing for 4-5 minutes before turning over and cooking for 4 minutes on the other side (thicker cuts might need 6-7 minutes per side). Remove the fish from the heat, tent it with foil, and allow it to rest for 10 minutes. The fish will flake apart easily when done.
- Assemble the tacos: Fill each tortilla with slaw, a few hunks of salmon, a small handful of fresh cilantro, a few slices of jalapeños, and a drizzle of Sriracha aioli.
Salmon Tacos with Cilantro-Lime Slaw: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Salmon Tacos with Cilantro-Lime Slaw recipe has become a staple in our house, and I'm excited to share it with you. It's surprisingly easy to make, even on a weeknight when time is precious, and the fresh flavors are simply irresistible. The vibrant slaw perfectly complements the flaky salmon, creating a culinary dance of textures and tastes that is both satisfying and refreshing. Forget takeout – this recipe is your new go-to for a healthy and flavorful dinner that's ready in under 30 minutes!
The beauty of this recipe lies in its versatility. You can easily adjust the spice level to your liking, adding more or less Sriracha to the aioli and the salmon seasoning. I love the slight kick that the Sriracha provides, but if you prefer a milder flavor, you can easily omit it or use a smaller amount. The slaw is also incredibly adaptable. Feel free to add other vegetables, such as shredded carrots or bell peppers, to give it an extra boost of flavor and color. I sometimes add a handful of shredded purple cabbage for a beautiful contrast.
One of my favorite things about this recipe is how easily it can be prepped ahead of time. The slaw and aioli can be made earlier in the day or even the night before, which means that when dinner time rolls around, all you need to do is cook the salmon and assemble the tacos. This is a lifesaver on busy weeknights when even the thought of chopping vegetables can feel overwhelming. I often double the slaw recipe and keep it in the fridge for several days, making it a perfect addition to other meals as well.
The salmon itself cooks incredibly quickly, which is a huge plus for me. I prefer to cook mine skin-on, but skinless fillets work just as well. The key is to not overcrowd the pan. Make sure to give the salmon enough space so that it cooks evenly and develops a beautiful golden-brown crust. The spice rub adds just the right amount of flavor without overpowering the delicate taste of the salmon. The slight sweetness from the brown sugar balances the heat of the chili powder and cumin perfectly.
The assembly of the tacos is equally simple and satisfying. I love the combination of the crunchy slaw, the flaky salmon, and the creamy Sriracha aioli. The jalapeños add a nice touch of heat, but feel free to omit them if you prefer a milder taco. I usually serve these tacos with a side of lime wedges, allowing everyone to customize their tacos to their liking. The fresh cilantro adds a bright and herbaceous note that enhances the overall flavor profile.
Tips and Variations:
- For a vegetarian option, substitute the salmon with grilled portobello mushrooms or crispy tofu.
- Experiment with different types of slaw mix. Shredded cabbage, carrots, and red onion are a classic combination, but you can also add other vegetables like bell peppers, cucumbers, or even shredded Brussels sprouts.
- If you don't have Swerve sweetener, you can use regular sugar or another sweetener of your choice.
- Adjust the amount of Sriracha to your liking. Start with a small amount and add more if you prefer a spicier aioli.
- Serve with your favorite taco toppings, such as avocado, salsa, or sour cream.
This Salmon Tacos with Cilantro-Lime Slaw recipe is a true crowd-pleaser. It's a healthy, delicious, and easy-to-make meal that is perfect for a weeknight dinner or a casual gathering with friends and family. Give it a try, and I'm confident that it will quickly become one of your favorite recipes!
