Salmon tacos
Chili-rubbed salmon flaked into warm tortillas with a crunchy cabbage slaw and a cool lime crema.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $4.20 a serving
- 540 calories
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 3 salmon fillets, about 6 oz each, skinless
- ½ cup sour cream
- 2 limes, 1 juiced, 1 cut into wedges
- 2 cups red cabbage, thinly sliced
- ¼ cup cilantro, chopped
- 8 corn tortillas
- 1 avocado, sliced
- 2 tbsp pickled jalapeños (optional)
From your pantry
- 1½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¾ tsp salt, divided
- 1 tbsp olive oil
Each serving has about 540 calories, 31 g protein, 34 g carbs and 33 g fat, and costs about $4.20 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sour cream? Plain Greek yogurt works.
- No limes? Lemons work.
- No red cabbage? Green cabbage or coleslaw mix works.
- No cilantro? Fresh parsley works.
- No avocados? Guacamole works.
Steps
Tap an underlined word for a quick explanation.
the sour cream with half the lime juice and of the salt to make the crema.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
the cabbage and cilantro with the rest of the lime juice and of salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
the salmon dry and rub it all over with the chili powder, cumin, garlic powder and the rest of the salt.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Warm the tortillas in a dry large over medium-high heat, about 30 seconds per side, and wrap them in a clean towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 1 min
Add the oil to the and cook the salmon 3 to 4 minutes per side, until it flakes easily in the thickest part. Move it to a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min
Food safety: Fish is done at 145°F, when the middle looks opaque and flakes apart easily with a fork.
Break the salmon into big chunks with a fork.
Dolly’s tip: The chili rub darkens as it cooks. That deep red crust is flavor, not burning.Fill the tortillas with salmon, slaw and avocado, then top with crema, jalapeños and a squeeze of lime.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
