Salmon tacos
There's a million ways to make fish tacos, and this is my version. Because I'm a proud West Coast Canadian, I used salmon instead of the usual whitefish, and put a hint of maple syrup in the sauce. The best thing about this recipe is that everything can be made ahead of time, and assembled at the table.
Ingredients
-
4 tbsp sour cream
-
4 tbsp mayonnaise
-
1 tbsp maple syrup
-
1 shallot, finely chopped
-
2 cloves garlic, minced
-
1/2 jalapeno pepper, finely chopped
-
1 tsp sea salt
-
1/2 tsp chipotle powder
-
1/2 tsp freshly cracked black pepper
-
1/4 tsp cayenne powder
-
2 tbsp rice wine vinegar
-
1 tsp white sugar
-
2 cups ready-made cole slaw mix
-
1 pkg small flour tortillas
Cooking Instructions
-
1
In a bowl, combine the sour cream, mayo, maple syrup, shallot, garlic, jalapeno, lime juice and lime zest with a pinch of salt. Cover and refrigerate until ready to serve.
-
2
Combine the salt, chipotle powder, black pepper and cayenne and season the salmon. Add a splash of veg oil to a large pan on medium-high heat and sear the salmon for 5 to 6 minutes per side. Remove the salmon to a paper-towel lined plate to rest and drain. Can be served warm, or covered and chilled in the fridge until ready to serve.
-
3
Mix the rice wine vinegar and sugar. Pour it over the cole slaw mix and toss to coat. Cover and refrigerate for 15 minutes to overnight.
-
4
When ready to serve, stack the tortillas on a plate with a piece of paper towel between each tortilla. Microwave for 15 to 20 seconds until warm. Also, break the salmon up into large chunks with a fork.
-
5
To assemble, put a heap spoonful of cole slaw on a tortilla, then top with several chunks of salmon and as much sauce as you like.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Comments