SALMON TACOS WITH CABBAGE SLAW

IS THERE ANYTHING BETTER THAN TACO TUESDAY?

4-6 servings, 1 hour

Ingredients:

Salmon:
4 salmon filets, skin on
1 tsp garlic powder
1 tsp chili powder
Salt
Pepper

Cabbage Slaw:
1 head of cabbage, thinly sliced (alternatively can buy pre-cut cabbage)
1 jalapeno, seeded, halved, and thinly sliced
1/4 cup cilantro, chopped
1/4 cup white wine vinegar 
2 tbsp agave or honey
Salt
Pepper

Additional:
1 lime (zest for salmon, juice for slaw - we’re resourceful here guys!)
Tortillas of your choice (I like to use Vista Hermosa for corn tortillas, but Whole Foods makes an awesome flour/corn tortilla as well.)

Optional: sliced avocado or a side of guacamole

The Blistered Peppers Take:

Having grown up in southern California, there’s no way someone says “tacos” and I’m not all in. The OG spot in Santa Barbara: La Super Rica is my all time favorite. I even tried to bribe them into catering my wedding. Yea, I’m that girl and I’m proud of it.

Tacos are everything. Tacos are a vessel to shovel in as much taste as you can in one mouthful (or more than one mouthful, as most people do). Tacos are casual, tacos are fancy, tacos are healthy, tacos are glutinous. Tacos can be made with tortillas from corn - technically, and most authentically, masa - tortillas from flour, tacos can be meat, tacos can be seafood, tacos can be vegetables. Tacos are inclusive of any and everyone and here at Blistered Peppers we are always ALL IN with tacos.

This recipe is an absolute crowd pleaser. I’ve been making it for years and originally found it on Food Network from Ina Garten - but this is my version of her recipe. The salmon is prepped pretty similarly to hers with my own BP updates, but over the years I’ve given the cabbage slaw a twist because I wanted to add some spice and use ingredients that were true to Mexican cuisine… enter jalapeno and cilantro!

I think that what you’ll find as you continue to follow along with us, is I’m always trying to share recipes with you all that are approachable (even if intimidating at first). Tacos, as a whole, are no different. You’re typically preparing one protein (or main ingredient) and a bunch of fixins to go on top, all fitting into the perfect little tortilla envelope. In my opinion you can’t make, or eat, a taco wrong, it’s all about what you like. What’s important with this recipe is the way you prep and cook the Salmon and how you chop and dress the cabbage. Everything beyond that is in your court. You can add jarred salsa or fresh salsa, throw on some cotija, chop up some radishes, squeeze some extra lime, layer on some cilantro crema. Whatever floats your boat and makes you happy. My recommendation is below, but am eager to hear how you finish off your tacos!

Hot Tip: If you’re not in a rush, prep the slaw a day early. This helps all of the juices and flavors both extract and combine to really elevate the dish.

Get cooking below. Tag me in your photos, DM with your feedback. Can’t wait to hear what you think!

Steps:

Cabbage Slaw Ingredients

Oven Roasted Salmon

1. Start by making the cabbage slaw because the longer it sits, the more the flavors really develop. In a large bowl add the cabbage, jalapeño, cilantro, white wine vinegar, juice of 1 lime, agave, and a little bit of salt and pepper (can add more to taste). Stir well until combined, then place the bowl in the fridge and let the slaw rest for at least 30 minutes. 

   • If using the whole cabbage head, thinly slice it so the leaves fall apart. I avoid using the inner most pieces of the cabbage head because they tend to be bitter - then place in a large bowl. 

2. Meanwhile, prep the salmon. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper, or lightly oil the sheet, then place the salmon filets skin side down. Drizzle the salmon with olive oil, then sprinkle with the seasonings: garlic powder, chili powder, pepper, and a little dash of salt. Zest one lime over the salmon filets. Bake for 10-12 minutes. 

3. Tortillas:

   • Option 1: Before serving, turn on one stove burner and heat the tortillas so they get a little charred when exposed to the flame - flip once after about 30 seconds-1 minute and cook for another 30 seconds-1 minute. 

   • Option 2:  Smaller tortillas can be made into hard taco shells. Over medium-high heat, cover the bottom of a pan with avocado oil - you will know you’re ready to fry by placing a wooden spoon/spatula end side down in the oil and seeing small bubbles arise around it. Place the tortilla in the oil and let it lightly crisp about 15-30 seconds. Using tongs, flip the tortilla once and immediately fold it in half to create the half moon/hard taco shell shape, hold in place until crispy about 15-30 seconds (make sure the sides of the shell don’t touch as you won’t be able to pull them apart). Remove from oil and place on a wire rack to cool - you can even preheat the oven to 200 degrees to keep them warm!

4. Once the Salmon has been removed from the oven and slightly cooled, take a fork and begin flaking the salmon away from the skin. This will happen with ease and makes taco stuffing easier!

Assemble your tacos with the salmon, a heaping spoonful of slaw, and a few slices of avocado. Maybe even want to top it off with some salsa :)