Chile Lime Salmon Tacos
Salmon is roasted with spices and lime juice, then served in tortillas with a tangy cabbage slaw in this fresh and delicious seafood taco recipe.
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Servings: 6 -8 servings
Calories: 417kcal
Ingredients
For the slaw
- 5-6 cups coleslaw mix
- 1/2 cup thinly sliced red onion
- 2 tablespoons minced fresh dill
- 1 tablespoon chopped fresh cilantro
- 3 tablespoons white vinegar
- 1 tablespoon lime juice
- Salt and pepper to taste
For the salmon
- 2-3 tablespoons olive oil
- 2 pounds salmon skin removed
- Zest and juice of one lime
- 2 teaspoons chili powder
- 1/4 teaspoon garlic salt
- Pinch of cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Flour tortillas
- Sriracha Ranch Sauce
- Fresh limes and chopped cilantro for serving
Instructions
- In a medium bowl, combine 5-6 cups coleslaw mix, 1/2 cup thinly sliced red onion, 2 tablespoons minced fresh dill, 1 tablespoon chopped fresh cilantro, 3 tablespoons white vinegar, 1 tablespoon lime juice and Salt and pepper, to taste. Cover and refrigerate until serving.
- Preheat oven to 425 degrees. Brush a large baking sheet with 2-3 tablespoons olive oil. Place salmon on prepared baking sheet. Sprinkle the salmon with Zest and juice of one lime
- In a small bowl, combine 2 teaspoons chili powder, 1/4 teaspoon garlic salt, Pinch of cayenne pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle spice mixture evenly over salmon. Roast for 12-15 minutes, or until cooked through and flaky. Break salmon into large chunks.
- Fill warm tortillas with salmon and slaw mixture. Drizzle with sriracha ranch sauce and serve with fresh limes and chopped cilantro for garnish, if desired.
Nutrition
Serving: 1g | Calories: 417kcal | Carbohydrates: 108g | Protein: 33g | Fat: 118g | Fiber: 17g | Sugar: 79g
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