Salmon Tacos With Cabbage Slaw

Salmon Tacos With Cabbage Slaw



  • 1-pound skinless salmon fillet
  • 1 teaspoon cumin
  • ¼ teaspoon salt and black pepper, each
  • 2 tablespoons olive oil
  • 2 cups thinly sliced red cabbage
  • 1 avocado, chopped
  • 3 tablespoons lime juice
  • 8 corn tortillas, warmed
  • Cilantro


  1. Season the salmon with the cumin and ¼ teaspoon each kosher salt and black pepper. Cook in 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; flake.
  2. Meanwhile, toss the cabbage and avocado with lime juice, the remaining oil, and ½ teaspoon kosher salt.
  3. Serve the salmon in tortillas with the slaw and cilantro.

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