Salmon Tacos with a Creamy Avocado Fennel Slaw
Recipe: #5532
May 24, 2012
Categories: Avocado, Lemon, Cabbage, Cucumber, Fennel, Onions, Mexican, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th, Labor Day, Oven Bake, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Fresh Tomatoes, more
"Easy and delicious. I really prefer to use fresh salmon for this, but canned will work if that is all that is available. But, just watch for sales ... when salmon goes on sale I always buy more than I need ... so, I find this recipe a great way to use up leftover salmon. Use the small tortillas to make appetizers or a light lunch, and the larger ones for a main dish. For a garnish; I prefer to keep it simple with diced tomatoes, olives, and sometimes ... a little sour cream. This makes quite a bit of cabbage, but it is great the next day; but you could also make half the recipe."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (665.4 g)
- Calories 636.6
- Total Fat - 5.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 20 mg
- Sodium - 1035 mg
- Total Carbohydrate - 130.3 g
- Dietary Fiber - 9 g
- Sugars - 79.9 g
- Protein - 21.6 g
- Calcium - 286.7 mg
- Iron - 6.4 mg
- Vitamin C - 263.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Salmon ... You can cook the salmon any way you want. I prefer to bake mine, but it can also be grilled or even pan sauteed. Brush with olive oil, season with salt and lemon pepper; and cook until tender but firm and flaky. Cooking times will depend on the thickness of the salmon and the cooking method. About 10-15 minutes is average. Once it is done, remove and transfer to a plate to keep warm - cover with foil. Before serving, flake lightly with a fork. The salmon should be served warm; however, the salmon can easily be made in advance and then reheated.
Step 2
Slaw ... This is a very different slaw, but absolutely delicious. Mix the avocado with the lemon juice and mash until you get a smooth consistency. You can use a potato masher or even a fork. Do this in a large bowl, then add in all the other ingredients and mix until well combined. I use my food processor, but you can also a hand grater. The avocado makes it creamy, like a mayonnaise based slaw; but, without the mayonnaise. It is really good. Make sure to refrigerate at least 15-30 minutes before serving until the flavors combine. TIP: After grating the cucumber, set on a paper towel to soak up any excess liquid.
Step 3
Garnish ... I like 3 garnishes for this. Chopped tomatoes, sliced black olives; and sometimes, a dollop of sour cream. And, take advantage of the small can (4 oz) pre-sliced olives to make things easy.
Step 4
Serve ... To warm the tortillas - wrap 4-5 in a damp paper towel and microwave 30-45 seconds on medium heat (this will depend on your microwave); or, you can always wrap them in foil and warm them up in the oven. Which ever method you prefer. Then, fill your tacos with the warm salmon, chilled slaw and finish with your garnishes. ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy the freshest salmon possible for the best flavor.
- If you are not a fan of cilantro, you can substitute it with parsley for a milder flavor.
- Substitute salmon for cod: Cod is a milder flavored fish that is often available at a lower price than salmon. This substitution will benefit those looking for a more budget-friendly option while still enjoying a delicious meal.
- Substitute cilantro for parsley: Parsley has a milder flavor than cilantro, so this substitution will benefit those who want a more subtle flavor in their slaw without sacrificing the freshness of the herbs.
Grilled Salmon Tacos Grill the salmon instead of baking it. Heat a grill to medium-high heat and lightly oil the grate. Place the salmon on the grill and cook for 4 minutes. Flip the salmon and cook for an additional 4 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve with the slaw and garnishes as directed.
Pan-Fried Salmon Tacos Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Place the salmon in the skillet and cook for 4 minutes. Flip the salmon and cook for an additional 4 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve with the slaw and garnishes as directed.
Roasted Potatoes: Roasted potatoes are a great side dish to pair with Salmon Tacos with a Creamy Avocado Fennel Slaw. The potatoes will provide a nice balance to the flavors of the tacos, and the crispy texture will contrast nicely with the creamy slaw. Plus, potatoes are a great source of fiber and can help to round out the meal.
Grilled Corn: Grilled corn is the perfect accompaniment to Salmon Tacos with a Creamy Avocado Fennel Slaw. The sweetness of the corn will contrast nicely with the creamy slaw, while the smoky char of the grilled corn will provide a great flavor complement to the tacos. Plus, corn is a great source of antioxidants, vitamins, and minerals, making it an ideal side dish for a healthy meal.
FAQ
Q: How do I warm the tortillas?
A: You can either wrap 4-5 tortillas in a damp paper towel and microwave them for 30-45 seconds on medium heat or wrap them in foil and warm them up in the oven.
Q: How do I store leftover tortillas?
A: Leftover tortillas should be stored in an airtight container or resealable plastic bag in the refrigerator for up to 5 days. Reheat them in the microwave, oven, or on the stovetop before serving.
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Fun facts:
Fennel is a popular ingredient in Mediterranean cuisine and is believed to have been used in ancient Greece. It was also used by the Romans to make a type of wine called mulsum, which was served to famous people such as Julius Caesar.
Salmon tacos are a popular dish in Baja California, Mexico, and many believe that the dish originated there. The combination of the creamy avocado fennel slaw and the salmon tacos is a classic combination in the region and is a favorite among locals and tourists alike.