Salmon Tacos in no way disappoint, and these are a mouthwatering combination of spice, the brightness of crunchy slaw, the caramelized sweetness of charred corn and the tart creaminess of the yogurt dressing.
1 pound fresh salmon, skin on
1 tbsp olive oil
1/2 tsp salt
1 tsp cajun seasoning
A few generous cracks of black pepper
3-4 cups napa cabbage, sliced thin or shredded
3-4 radishes, halved then thinly sliced
2 tbsp pumpkin seeds (lightly toasted if desired)
1/4 cup cilantro, chopped (can add more if you like cilantro like Moi!)
To taste: a few dashes sesame oil, rice vinegar, maple syrup, salt and pepper
1/2 tbsp olive oil
1 ear of corn
Spicy Lime Yogurt Dressing
1/4 cup 2% plain yogurt
About 1-2 tbsp of lime juice (and more if needed to achieve a “drizzly” consistency)
A dash of cajun seasoning
To taste: salt, pepper, and maple syrup
1/2 jalapeno, thinly sliced (remove ribs and seeds if you don’t want it too spicy)
4-6 small corn tortillas
Fresh lime slices
Salmon: Preheat oven to 425F. Line a small baking sheet with aluminum foil. Mix olive oil, salt, cajun seasoning, and black pepper in a small bowl. Lay salmon on the lined baking sheet, skin side down. Rub the mixed seasoning onto the salmon flesh (top AND sides!). Pop into the oven and roast for 4-6 minutes per 1/2 inch thickness of salmon (measure at the thickest part). Salmon is done when the flesh flakes easily. Remove from oven, cover/tent with aluminum foil to keep warm, and set aside.
While salmon is baking…
Napa Slaw: Prep the ingredients and toss it all together in a bowl. Adjust seasoning to taste.
Pan-roasted Corn: Heat olive oil on medium-high in a small, nonstick pan. Add corn and roast in the pan. Turning every 20 seconds or so. Small, dark brown charred spots should appear, but make sure the corn doesn’t burn! If the pan is too hot, reduce heat to medium. Corn is done when there are charred spots all over (about 3-4 min). Removed from heat and let cool for a few minutes. Once cool, carefully slice off corn kernels and set aside.
Tortillas: Warm tortillas one at a time in a small pan, on low heat for 1-2 min. (I just used the same small pan once the corn was done). Don’t leave it in the pan too long or the tortillas with dry out – the tortillas should still be liable.
Spicy Lime Yogurt Dressing: Whisk all ingredients together in a bowl and adjust seasoning to taste. The dressing should be just runny enough to drizzle (but make sure it’s not too thin or it will just dribble off the taco). Add more yogurt or lime juice to adjust consistency.
Once all components are prepped, it’s time to assemble! Top each warmed tortilla with a heaping spoonful of slaw, a few chunks of roasted salmon, roasted corn and sliced jalapenos. Drizzle the yogurt dressing over tacos, serve with extra lime wedges, and enjoy!Open Next Page To See More!