Easy Salmon Tacos

• servings: 4 servings
• active time: 12 minutes
• total time: 20 minutes

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

small tortillas (corn or flour)

fish taco slaw

chopped cilantro

sliced radishes

lime wedges

Directions

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

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

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.

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.

Serve in warm corn or flour tortillas with fish taco slaw and garnish with chopped cilantro, sliced radishes, and lime wedges.

Nutrition

• Calories: 367 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Cholesterol: 62 mg
• Sodium: 672 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 5 g
• Total Sugars: 1 g
• Protein: 27 g