Description
A delightful dish featuring blackened salmon tacos paired with a zesty serrano slaw, bringing vibrant flavors and textures to your dinner table.
Ingredients
- 2 cups very finely shredded red cabbage
- 2 cups very finely shredded green cabbage
- 1 tbsp finely chopped fresh oregano leaves (or 1 tsp dried)
- ¼ cup extra virgin olive oil (EVOO)
- 2 tbsp fresh lime juice
- 2 tbsp fresh lemon juice
- 1 serrano, very thinly sliced
- Pinch of salt
- Pinch of pepper
- 3 tbsp homemade mayo
- 1 tbsp lime juice
- 2 tsp your favorite hot sauce
- 1 lb salmon, skin removed (preferably center-cut, cut into 2-inch strips)
- ½ tsp cayenne
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ⅓ cup panko (use gluten-free panko if desired)
- ¼ cup olive oil
- 1 egg
- 8 tortillas
- Cilantro, finely chopped
- 1 lime, cut into wedges
Instructions
- In a large bowl, combine the shredded red and green cabbage. Add the finely chopped oregano, extra virgin olive oil, lime juice, lemon juice, serrano slices, salt, and pepper. Toss well and let marinate for at least 30 minutes.
- In a small mixing bowl, whisk together the homemade mayo, lime juice, and hot sauce. Set aside.
- Season the salmon strips with cayenne, thyme, paprika, garlic powder, kosher salt, and black pepper. Heat olive oil in a skillet over medium-high heat and cook the salmon for 2-3 minutes on each side until golden brown.
- Toast the tortillas and layer with crispy slaw, place the blackened salmon on top, and drizzle with aioli. Garnish with cilantro and serve with lime wedges.
Notes
For a variation, try tilapia or trout instead of salmon, and consider using shredded carrots or kale in the slaw.