Delish Alaska Fish Tacos

Delish Alaska Fish Tacos
Recipe type: Entree
Serves: 4 (2 tacos each)
Prep time:
Cook time:
Total time:
Just as the name implies, this delicious salmon recipe is easy to make and will satisfy the heartiest of appetites!
  • 2 cups packaged coleslaw mix
  • ½ cup fresh cilantro leaves
  • 2 Tablespoons rice vinegar
  • ¾ to 1 cup regular or low-fat mayonnaise
  • ½ cup canned diced tomatoes with green chiles, drained
  • or 2 Tablespoons minced canned chipotle chiles in adobo sauce
  • 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 1 Tablespoon olive, canola, peanut or grapeseed oil
  • 2 teaspoons taco or adobo seasoning
  • 16 small (6 to 7-inch) white or yellow corn tortillas, warmed
  • 1 lime, cut in 8 wedges
  1. In bowl, mix coleslaw and cilantro. Sprinkle with rice vinegar and toss to coat; set aside. In separate small bowl, blend mayonnaise with diced tomatoes/chiles or chipotle chiles; set aside.
  2. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
  3. Turn fillets over and sprinkle with taco or adobo seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.
  4. To serve, divide salmon among tortillas that have been doubled (8 tacos). Squeeze a lime wedge over the salmon in each taco, then divide coleslaw and mayonnaise between tacos.


Captain Tony Goes to Chattanooga

What does Captain Tony do when the weather in Alaska is bitter and everyone up there is hibernating? Among many other things he works in a few visits to places where Wild Alaska Salmon and Seafood is sold. More and more Farmer’s Markets and buyers groups like the “Fish Parade” in Atlanta, come to depend on Tony’s visits with his trailer of wild Alaska salmon. When he did his last trip South, he was interviewed about his involvement at the Chattanooga Farmer’s Market on the occasion of the opening of their market season.

Captain Tony, Heather, little Max, their dog and the crew are now getting ready to go back up to King Salmon Alaska for the start of salmon season.

Here what Tony had to say.