Get ready for the BEST SalmonTacos, featuring fresh salmon marinated in a blend of spices, topped with a homemade cilantro-lime sauce, and served on charred corn tortillas with a crunchy slaw. Throw on the optional mango-avocado salsa for an extra burst of flavor!
MARINATE SALMON: Preheat oven to 425 degrees F. Line a sheet pan with parchment paper. Pat the salmon dry, slice it into strips, and remove the skin. Cut strips into 1-inch cubes and place in a large sealable plastic bag. In a small bowl, combine lime juice, oil, and all the seasonings listed under "salmon." Whisk until smooth then pour over salmon. Gently coat the salmon with the marinade and let it sit for 20 minutes.
SAUCE: Combine all the sauce ingredients in a small blender jar or food processor. Season to taste. (I add ½ tsp salt & ¼ tsp pepper.) Blend until smooth, adjust the flavors as needed, and then set aside in the fridge.
SLAW: Thinly slice the cabbage and mix it with about half of the sauce (just eyeball it). Save the rest of the sauce for later. Combine the cabbage and sauce with tongs to coat. Toss occasionally to soften cabbage, for about 15 minutes.
BAKE SALMON: Remove salmon from marinade onto prepared sheet pan, spacing out the cubes. Place in the fully heated oven. Bake for 8 minutes or until the salmon flakes apart easily. Move a rack to the top position of the oven and set to broil. Return the salmon and broil (watching very closely) until it gets a nice char on top, about 30 seconds to 1 minute. Watch carefully to avoid over-cooking/burning! Remove and set aside.
SALSA: If making, prep the mango-avocado salsa; otherwise, thinly slice the avocado.
ASSEMBLE: Spray the corn tortillas with cooking spray and char them (See Note 3). Divide the saucy slaw among the tortillas. Top with salmon, flaking it with a fork to fill the tortilla. Add a large scoop of salsa (or some avocado), and drizzle on the reserved sauce. Serve immediately and enjoy!
Notes
Note 1: Salmon: I look for 1-inch-thick salmon fillets to ensure equal-sized cubes (and even cooking). Note 2: Mango-avocado salsa: Toss the following in a medium-sized bowl:
2 large, ripe mangos, peeled and diced (1-1/2 cups)
1 large avocado, diced (1-1/4 cups)
1 tbsp finely chopped jalapeño (ribs and seeds removed to control heat; left in for more heat)
1/4 cup finely chopped cilantro (measured after chopping; ~1/2 large bunch)
1-1/2 tbsp olive oil
3 tbsp lime juice
1/2 tsp fine sea salt and a pinch of pepper
Note 3: To char corn tortillas:
Stovetop flame: Lightly spray corn tortillas with cooking spray and place them directly on a stovetop flame. Let them char, using tongs to carefully flip and char the other side. Remove from the flame and immediately fold them in half.
Skillet or grill pan: Heat a dry skillet or grill pan over medium-high heat. Lightly spray the corn tortillas with cooking spray or brush them with a small amount of oil. Place the tortillas on the heated skillet and cook for a few seconds on each side until they become slightly charred and pliable.
Nutrition information is based on 3 tacos per serving, and includes tortillas and toppings.