These salmon tacos, spiced with just the right amount of heat and topped with sweet-spicy pumpkin seeds, are sure to bring people together. Stretch a modest portion of salmon further by complementing it with a refreshing slaw made from red cabbage, citrus, and cilantro. The delicious flavors come together beautifully when you add a drizzle of vibrant lime yogurt.
Thanks to strict harvesting regulations, wild salmon from the Pacific Northwest and Alaska is considered one of the most sustainable seafood choices. Supporting these well-managed fisheries can help maintain fish population stability amid diminishing salmon numbers. This might also mean we should enjoy salmon less frequently than we do now.
In Canada, salmon stands as the favorite type of fish, and it’s the second most favored option in the United States.
Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
Print RecipeIngredients
- Tacos
- 1 1/2 tsp ground coffee
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Black pepper to taste
- 1 1/2 lbs salmon fillet
- 1 tsp brown sugar
- 1 tsp chopped fresh cilantro
- 1/8 tsp salt
- 1 Tbsp olive oil
- 8 corn tacos, warmed
- Yogurt Sauce
- 1/4 cup plain yogurt
- 1 jalapeño pepper, finely minced
- 1 tsp fresh lime juice
- 1/2 tsp honey
- Black pepper to taste
- 2 garlic cloves, minced fine
- 2 tsp hot sauce
- 1 tsp lime zest
- 1/8 tsp salt
- Toppings
- 4 cups thinly sliced red cabbage
- 1 lime, cut into wedges
- Chopped fresh cilantro
Instructions
Tacos
- Preheat the broiler. In a small bowl, combine the coffee, brown sugar, cumin, cilantro, chili powder, salt and black pepper. Add the olive oil and stir. Brush the coffee mixture over the salmon.
- Broil the salmon, skin side down, for 8 minutes, or until it flakes easily with a fork. Remove from the heat and break the fillets into chunks.
Yogurt Sauce
Meanwhile, in a small bowl, combine the yogurt, garlic, jalapeño, hot sauce, lime juice, lime zest and honey. Add salt and black pepper to taste.
Toppings
Fill the taco shells with the salmon. Top the salmon with the yogurt sauce, cabbage and cilantro. Serve with lime wedges.
