Salmon tacos Sweet and spicy cajun marinade and an orange glaze – loaded with sparkling avocado salsa, vegetables, pink cabbage, and sparkling cilantro. LOVE these layers of flavors!
For the orange glaze:
- 2 Tablespoons orange marmalade
- 2 Tablespoons water
For the salmon:
- 2 tablespoons olive oil
- 1 tablespoon cajun seasoning
- 1 tablespoon creole seasoning
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon orange marmalade
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 4 (6-ounce) Salmon Filets
For the avocado salsa:
- 3 medium avocados, diced
- 1/2 finely chopped sweet onion, such as Vidalia
- 1/8 cup finely chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic salt
- Black pepper
For the tacos:
- 8 6-inch corn tortillas, warmed
- 2 cups thinly sliced red or green cabbage
- mixed greens
- 1/2 cup crumbled Cotija cheese or goat cheese
- (optional) sour cream
Preheat the broiler (I set mine on the medium setting). Line a jelly roll pan with aluminum foil, and spray with nonstick spray. Set aside.
To make the glaze:
Whisk together orange marmalade and water in a small bowl. Set aside.
To cook salmon:
Wash salmon and pat dry. Place in a container to marinate. In a large bowl, whisk together olive oil, cajun seasoning, creole seasoning, brown sugar, soy sauce, orange juice, paprika, and black pepper. Pour over salmon and let marinate for 5-10 minutes. It is not necessary to marinate but do not marinate for any longer than ten minutes or the fish will not taste good!
Remove from marinade and place the salmon fillets skin-side down on the prepared pan. Spoon the excess marinade over the fillets. Place in the oven and broil for 10 minutes. Remove from oven and spoon 1 tablespoon of the marmalade mixture over the salmon. Return to oven and broil for 3 more minutes, or until the fish flakes easily with a fork.
For the avocado salsa:
While the salmon is broiling, make the avocado salsa. Gently toss together the avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Set aside.
To assemble the tacos:
Break salmon into small portions and layer over the center of tacos, add cabbage, mixed greens, avocado salsa, Cotija cheese, and sour cream. Serve warm.Open Next Page To See More!