Delicious Chile Lime Salmon Tacos

My boys ar immense salmon fans. and big taco fans. thus it solely appeared natural to mix them into one fantastic direction. you'll be able to bet these Chile Lime Salmon Tacos were a giant hit at my house!

Normally I simply roast salmon filets and serve them with a facet of rice or potatoes, thus serving the salmon taco vogue was a welcome and delicious modification from the standard.

Delicious Chile Lime Salmon Tacos
Delicious Chile Lime Salmon Tacos

And the combination of flavorer, cayenne and juice created for an ideal taco seasoning mix. we tend to additionally served these tacos with recent limes for compressing, and a creamy sriracha ranch sauce. These result was just about perfection!

With the sour slaw and a sprinkling of cilantro, these tacos ar recent, alimentary and American state thus good! They’re guaranteed to become your new favorite thanks to serve salmon.

Delicious Chile Lime Salmon Tacos

INGREDIENTS:
FOR THE SLAW:

  • 5-6 cups coleslaw mix
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons minced fresh dill
  • 1 tablespoon chopped fresh cilantro
  • 3 tablespoons white vinegar
  • 1 tablespoon lime juice
  • Salt and pepper, to taste

FOR THE SALMON:

  • 2-3 tablespoons olive oil
  • 2 pounds salmon, skin removed
  • Zest and juice of one lime
  • 2 teaspoons chili powder
  • 1/4 teaspoon garlic salt
  • Pinch of cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Flour tortillas
  • Sriracha Ranch Sauce
  • Fresh limes and chopped cilantro, for serving

INSTRUCTIONS:

  1. In a medium bowl, combine all the ingredients for the slaw. Cover and refrigerate until serving.
  2. Preheat oven to 425 degrees. Brush a large baking sheet with olive oil. Place salmon on prepared baking sheet. Sprinkle the salmon with lime juice and zest.
  3. In a small bowl, combine the chili powder, garlic salt, cayenne, salt and pepper. Sprinkle spice mixture evenly over salmon. Roast for 12-15 minutes, or until cooked through and flaky. Break salmon into large chunk.
  4. Fill warm tortillas with salmon and slaw mixture. Drizzle with sriracha ranch sauce and serve with fresh limes and chopped cilantro for garnish, if desired.

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