Salmon tacos with mango slaw
19 min · 42 g protein · 449 cals / serving
Wild sockeye salmon in a smoky chili and cumin rub, seared and broken into big flakes, in warm corn tortillas with a crunchy mango, cabbage and cilantro slaw and a quick avocado-lime sauce, with the rest of the slaw on the side. Fresh, bright and on the table in under 20 minutes; the jalapeño goes on the side for anyone who wants heat.
Ingredients
- 4 wild sockeye fillets (1 1/2 lb) sockeye salmon, skinless; frozen is fine, thawed
- 1 tsp chili powder
- 1 tsp paprika, smoked
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 3/4 tsp salt, divided
- 2 tsp olive oil
Mango slaw
- 5 cups coleslaw mix (one 16 oz bag) cabbage, or finely shredded cabbage
- 1 large mango, peeled and diced (or frozen mango, thawed)
- 1/4 medium red onion, thinly sliced
- 1 cup chopped fresh cilantro
- 3 tbsp lime juice, about 2 limes, divided
Avocado-lime sauce
- 1/2 large avocado
- 2 tbsp water
- 8 small (6-inch) corn tortilla
To serve
- 1 jalapeño, thinly sliced, on the side
Steps
- Rub the fillets all over with the chili powder, smoked paprika, cumin, garlic powder and half the salt.
- Heat the oil in a large nonstick skillet over medium-high heat. Cook the fillets for 3 minutes, until browned, then flip and cook 1–2 minutes more (2–3 for thick farmed fillets), until they flake and read 145°F. Break them into large chunks. (Or air-fry the fillets at 400°F for 7–9 minutes.)
- While it cooks, toss the coleslaw mix, mango, red onion and cilantro with 2 tablespoons of the lime juice and a pinch of salt.
- Mash the avocado with the remaining lime juice, the water and a pinch of salt until smooth and spoonable.
- Warm the tortillas in a dry pan for 30 seconds a side, or wrapped in a damp towel in the microwave for 40 seconds. Spread each with avocado sauce, pile on salmon and a little slaw, serve the rest of the slaw on the side, and pass the jalapeño. Eat fresh; the slaw stays crunchy for a day in the fridge if you make it ahead.
Good to know
Can I use frozen or farmed salmon?
Both work. Thaw frozen salmon overnight in the fridge (or sealed, in cold water for 30 minutes) and pat it very dry, or it steams instead of searing. Farmed salmon is richer, at about 51 instead of 61.
Can children build their own?
It is made for it: put out the salmon, slaw, avocado sauce and tortillas and let everyone assemble. Keep a little plain cabbage and mango aside for anyone who does not like onion.
Per
- Calories
- 110
- Protein
- (37%)
- 10 g
- Fat
- (30%)
- 4 g
- Carbohydrates
- (33%)
- 10 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 143 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1794 kcal goes into the pot and 1774 g of ingredients comes out as about 1635 g of food: 110 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.