- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- 8
Ingredients
- Slaw:
- ½
- head purple cabbage, fine shredded
- ½
- large cucumber
- 3 tbsp
- dill, chopped
- ¼ cup
- white wine vinegar
- Salt & pepper to taste
- Avocado Mash:
- 3
- ripe avocados
- 1-2 tsp
- hot or sriracha sauce
- 1
- lime, juiced
- salt and pepper to taste
- Salmon:
- 2 lbs
- salmon, skinless
- 2 tsp
- chipotle powder
- 2 tsp
- chili powder
- 1 tsp
- onion powder
- 1 tsp
- dried oregano
- 1
- lime, zested + juice
- 8
- small corn tortillas
Directions
Step 1
Slaw: Leave the skin on your cucumber. Slice your cucumber in half lengthwise, then cut into thin slices.
Step 2
Mix cucumber, shredded cabbage, dill, and vinegar in a large bowl, cover and place in your fridge while you make everything else.
Step 3
Avocado Mash: In a medium bowl, roughly mash your avocados. Add in the rest of the ingredients and mix to combine.
Step 4
Salmon: Preheat the oven to 385°F (196°C). Slice the fillet into small-to-medium chunks.
Step 5
Transfer to a bowl and mix with the seasonings, lime zest and juice to coat.
Step 6
Place coated salmon on a parchment-lined sheet and bake for 10-12 minutes or until the salmon reaches an internal temperature of 70°C (158°F).
Step 7
Tortillas: Pre-heat tortillas in a pan, toaster oven or microwave.
Step 8
Build tacos with all components and enjoy!
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
