Just as the name implies, this delicious salmon recipe is easy to make and will satisfy the heartiest of appetites! We recommend using Wild Alaska Salmon & Seafood’s Wild Caught Sockeye Salmon for this recipe, but it is also exceptionally good with Pacific Cod.
Ingredients
- 2 cups packaged coleslaw mix
- 1/2 cup fresh cilantro leaves
- 2 Tablespoons rice vinegar
- 3/4 to 1 cup regular or low-fat mayonnaise
- 1/2 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
Instructions
- 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.
- 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.
- 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.
- 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.
