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By now we all know that I consider tacos to be a food group. It depends on what you stuff inside, but if you get creative enough, a taco can technically fit into any category on the food pyramid — which apparently doesn't exist anymore, so there goes everything I ever learned about nutritional balance growing up. Regardless, these stunning salmon tacos are what I'm choosing to put on my plate tonight.
My go-to fish taco order doesn't typically contain salmon, but I'm excited to give these a try. The salmon is prepared with a sea salt, chipotle chili powder, cumin, and coriander rub. which enhances the fish's natural flavor. That, combined with a simple fennel-red cabbage slaw and cilantro-avocado blender sauce, makes this a meal worth repeating all summer long.
First pat the salmon dry with a paper towel and cut fillets across the grain into three-inch segments. Sprinkle with the spice rub and press gently to make sure it sticks. Place the salmon skin-side down in the hot oil. Cook and flip until the flesh is just cooked through — be careful not to overcook or the salmon will turn out dry. Then, using a fork and knife, tear the salmon into bite-sized hunks for taco assembly.
Serve these salmon tacos in warm tortillas with the homemade slaw, cilantro-avocado sauce, radishes, fresh cilantro, and a squeeze of lime.
P.S.: Here are some tips on how to clean your cast iron skillet when you're done. You're welcome!
→ Get the Recipe: Spice Rubbed Chipotle Salmon Tacos from Brooklyn Supper