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Ingredients
Scale
- 3 heaping cups tri-color slaw mix
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- pinch kosher salt
- 1½ pounds salmon fillet
- 1 tablespoon olive oil
- ½ teaspoon chipotle powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- street size flour or corn tortillas warmed
- diced avocado
- crumbled cotija cheese
- sliced jalapeño
- lime wedges
- diced red onion
Instructions
- In a medium bowl, mix together mayonnaise, sour cream, lime juice, cilantro, and a pinch of salt to create the slaw dressing.
- Add the tri-color slaw mix to the dressing and toss until well-coated. Chill in the fridge for 30 minutes to 1 hour.
- Prepare the salmon by patting it dry on all sides and rubbing the flesh with olive oil, avoiding the skin if using the oven.
- In a bowl, mix chipotle powder, smoked paprika, cumin, garlic powder, salt, and pepper. Rub this mixture evenly over the salmon fillet.
Notes
For extra crunch, let the slaw sit in the fridge longer before serving.
Feel free to customize toppings based on your taste preferences.
The chipotle powder can be adjusted to your spice tolerance.
- Prep Time: N/A
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Baking or Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 480
- Sugar: 2g
- Sodium: 830mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 90mg