Crispy Salmon Tacos

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1/2 head green cabbage, (fine shredded)

1/2 large cucumber

3 tbs dill, (chopped)

1/4 cup champagne vinegar (or white wine vinegar)

salt and pepper (to taste)

3 avocadoes

2 tsp Sriracha sauce

1 lime, (juiced)

salt and pepper (to taste)

2 lbs salmon, (skin removed)

2 tsp chipotle powder (or chili powder)

1 tsp onion powder

1 tsp dried oregano

1 lime, (zested + juiced)

8 small corn tortillas

Directions

Slaw:

Leave the skin on your cucumber. Slice your cucumber in half lengthwise. Remove seeds and then slice thin.

Mix everyhting in a large bowl, cover and place in your fridge while you make everything else.

Avocado Mash:

In a medium bowl, rough mash your avocados. Add in the rest of the ingredients and mix to combine. Taste and adjust the sriracha if needed.

Salmon:

Pat your fish dry with paper towel. Slice the filet into large chunks. Transfer to a bowl and mix with the seasonings, lime zest and juice to coat.

In a large skillet, working in two batches, add 1/2 tbs olive oil. Once pan is hot add in the salmon pieces and cook until crispy and done. Remove to a plate lined with paper towel. Wipe the pan clean and repeat with the rest of the salmon.

Heat your tortillas in a pan or wrapped in a stack, in aluminum foil in your small toaster oven.

Nutrition

• Calories: 728 kcal
• Total Fat: 38 g
• Saturated Fat: 6 g
• Unsaturated Fat: 29 g
• Cholesterol: 125 mg
• Sodium: 200 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 18 g
• Total Sugars: 6 g
• Protein: 53 g