Salmon tacos are one of my favorite things to make. I love the way the salmon crisps up in the pan and how flavorful it is when you add some spices. These salmon tacos are especially crunchy and delicious, thanks to the addition of a cabbage slaw. If you’re looking for a new way to enjoy salmon, I highly recommend giving these a try for your next Taco Tuesday!
2 large red onions, thinly sliced
2 cups shredded purple cabbage
1 tablespoon coconut oil
4 salmon filets, chopped in thirds
1 tablespoon taco seasoning (salt-free)
Sea salt and black pepper, to taste
1 package gluten-free taco shells (We like Siete brand) OR lettuce wraps
2 avocados, sliced
1 bunch cilantro, minced
2 large tomatoes, chopped
How to Prepare
Add onions and cabbage to a large bowl. Squeeze in the juice of 4 limes. Add in a pinch of sea salt and mix well. Place in the refrigerator to marinate.
Next, place a large skillet on the stove over medium heat. Add coconut oil. Once the oil melts, add chopped salmon. Season with taco seasoning, sea salt, and black pepper. Sauté for about 5 to 7 minutes until brown. Drain the excess oil.
To serve, add cooked salmon to a taco shell or lettuce wrap. Top with marinated vegetables, avocado, cilantro, and tomato.