By Sharon Matuck
Pat the salmon fillet dry with paper towels. Season both sides with salt, black pepper, cumin, and chili powder.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the salmon to the skillet, skin-side down. Cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is cooked through.
While the salmon is cooking, prepare the cabbage slaw by mixing the shredded cabbage, half of the lime juice, and chopped cilantro in a bowl. Add a pinch of salt and toss to combine.
In a separate small bowl, mix the Greek yogurt or sour cream with the remaining lime juice to make the lime crema. Season with a pinch of salt to taste.
Remove the salmon from the skillet and let it rest for a few minutes. Then, break it into large chunks.
Briefly heat the corn tortillas in the same skillet over medium heat for 30 seconds on each side to warm them up.
Assemble the tacos by placing a portion of salmon chunks on each tortilla. Top with cabbage slaw and drizzle with lime crema. Garnish with additional cilantro if desired. Serve immediately.
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By Sharon Matuck
This Main course Tacos Seafood Mexican recipe is ready in 30 minutes and features Salmon fillet, Corn tortillas, Shredded cabbage and other delicious ingredients. Contains 450 calories total.
Pat the salmon fillet dry with paper towels. Season both sides with salt, black pepper, cumin, and chili powder.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the salmon to the skillet, skin-side down. Cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is cooked through.
While the salmon is cooking, prepare the cabbage slaw by mixing the shredded cabbage, half of the lime juice, and chopped cilantro in a bowl. Add a pinch of salt and toss to combine.
In a separate small bowl, mix the Greek yogurt or sour cream with the remaining lime juice to make the lime crema. Season with a pinch of salt to taste.
Remove the salmon from the skillet and let it rest for a few minutes. Then, break it into large chunks.
Briefly heat the corn tortillas in the same skillet over medium heat for 30 seconds on each side to warm them up.
Assemble the tacos by placing a portion of salmon chunks on each tortilla. Top with cabbage slaw and drizzle with lime crema. Garnish with additional cilantro if desired. Serve immediately.
Calories per Serving: 450
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