Salmon Tacos with Purple Slaw

A sample recipe from our cookbook, Eating Wins Races.

Salmon does not need to be complicated to be delicious, but it does need a few things from you. Those who dislike salmon (or claim to – I don’t believe it!) usually complain of a “fishy” taste or “dryness.” These are both avoidable. Like all fish, salmon is better fresh and degrades quickly, even in the fridge. I recommend keeping your salmon frozen until the day you plan to use it, or storing it on ice in the fridge (like they do at the grocery store). As for the second complaint, don’t overcook it. A meat thermometer is very helpful here!

While simple, the combination of Creole seasoning on the fish, the beet and lime in the slaw and the spice from the crema, makes these tacos something special.  

Tacos:

• 8 corn tortillas
• 1 tsp olive oil
• 1 lb. salmon 
• ½ tsp. Creole seasoning

Jalapeno Crema:

• 1-2 jalapenos (depending on spice tolerance)
• ¾ cup Greek yogurt
• 2 Tbsp. mayo 
• Juice of ½ lime 
• 1/8 tsp. salt

Purple Slaw:

• ¼ large red cabbage, or ½ small cabbage (approx 3 cups, finely sliced)
• 1 medium beet, peeled and shredded (approx 1 cup shredded)
• 1 large/2 small limes
• ¼ medium red onion, finely sliced
• ¼ tsp. salt
• ½ bunch cilantro

Optional: 

• Feta or cotija cheese 

Turn the broiler on high and arrange the jalapenos on a sheet tray. Broil for 3-4 minutes per side, until charred and blistered. Alternatively, you can do this on a grill if you prefer. Put the blistered peppers in a plastic bag and set aside. 

Then preheat the oven to 400°F. While the oven is preheating, prepare the slaw and crema. 

Finely slice the red onion and put in a bowl. Sprinkle salt and squeeze lime juice on the onion (this will start to break down the onion, and make it less … oniony). Finely (finely!!! This is important!) slice the red cabbage, peel and shred the beet (this can get messy) and chop the cilantro. Once the onion has had time to macerate, add in the cabbage, beet and cilantro and mix well. 

Once jalapenos are cool enough to handle, remove skins then peel and discard stems (depending on your spice preference and the spiciness of your jalapenos you may want to discard the seeds/veins as well). Pop in a blender or food processor. Add mayo and Greek yogurt. (You can use sour cream instead of yogurt, but we typically use non-fat yogurt to increase the protein in the meal). Blend, and add lime juice and salt to taste. Depending on the juiciness of your lime, you may need more than is written.  

Lay the salmon on parchment paper and coat with Creole seasoning. Cook the salmon for 10-15 minutes depending on the size of the filet(s). When the internal temperature reaches 140, remove from the oven (it will continue to cook when you take it out, so it is okay if the thickest pieces are at 135-140 when you take it out). If you don’t have a meat thermometer, remove as soon as the thickest part of the filet flakes easily and is light pink all the way through.

Once you pull out the salmon, heat half the oil in a fry pan and fry the tortillas and two or three batches, replenishing the oil in between. Use a fish spatula to flake the salmon off its skin and assemble your tacos, topped with slaw and drizzled with crema. 

Other variations: Make it a rice bowl instead of a taco. Serve this salmon with the Mediterranean Salad (pg x) or with a side of roasted sweet potatoes.