Salmon Tacos

Ingredients

• 1 pound salmon fillets, (fresh or frozen and thawed)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon chili powder
• ½ teaspoon ancho chili powder ((or regular chili powder if you can’t find ancho))
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 ½ tablespoons olive oil
• 5 ½ cups tri-color shredded coleslaw mix
• 6 tablespoons mayonnaise
• ¼ cup sour cream
• ¼ cup chopped cilantro
• 1 lime, (zested and juice)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground cumin
• Small tortillas ((corn or flour))
• Chopped cilantro
• Sliced radishes
• Lime wedges

Steps

1. 1

   Prepare the slaw. Add all the ingredients to a medium bowl and toss together to combine. Cover and set aside.

2. 2

   Make the salmon. Pat the salmon dry. In a small bowl, combine the salt, black pepper, chili powder, ancho chili powder, garlic powder, and onion powder.

3. 3

   Season the flesh side of the salmon only with the seasoning mixture.

4. 4

   Heat the olive oil in a large nonstick skillet over medium-heat. Add the salmon skin side down and cook until the skin is crispy and browned, about 4 to 5 minutes. Flip and cook for another 3 to 4 minutes depending on the thickness, until the flesh is opaque and flaky.

5. 5

   Transfer salmon to a plate and let it rest and cool slightly for 3 minutes. Flake the salmon into large pieces using a fork, discarding the skin if desired.

6. 6

   Assemble. Serve the flaked salmon in warm corn or flour tortillas with a good amount of slaw and garnish with chopped cilantro, sliced radishes, and lime wedges.