Did you know that Discovery+ has the Food Network, Travel Channel, Cooking Channel, Animal Planet, and Magnolia Network? I discovered (hehe) every season of The Barefoot Contessa and this taco dinner was inspired by one of Ina Garten’s recipes. These salmon tacos are super quick, with little prep required making them the perfectly healthy, yet totally fun, busy week night go-to for you and your family!
1 3/4 lb whole salmon filet
1/4 cup taco seasoning of choice
Juice from one lime, divided
1 tbsp olive oil
1 tsp Sriracha or hot sauce of choice
1 cup shredded cabbage
1/4 cup diced dill pickle or fresh dill
1/4 cup plain yogurt
salt and pepper to taste
6 – 8 charred corn tortillas
Garnish: chopped fresh cilantro and sliced jalapeños
Preheat oven to 425 degrees.
Lightly oil a sheet pan or baking dish. Place the salmon skin side down on the oiled sheet pan. Evenly drizzle about 1 tbsp of lime juice over the salmon then evenly coat it with the taco seasoning, salt and pepper. Place in the preheated oven and bake 12 – 15 minutes.
Meanwhile, remove the avocado from the skin and discard the seed. In a mixing bowl, rough smash the avocado with a fork then stir in Sriracha, lime juice, salt and pepper to taste. Set aside.
In a separate mixing bowl, toss the shredded cabbage, diced dill pickle, and yogurt together. Add salt and pepper then taste and adjust seasoning as required.
Once the salmon is just cooked through, remove it from the oven and set aside to rest a couple of minutes. Carefully pull the skin away from the salmon and discard. With two forks, gently pull the salmon apart into generous chunks. Taste and adjust seasoning, if needed.
To assemble the tacos: place one charred corn tortilla on a clean surface, smear on a bit of the avocado mash, layer on next a bit of the coleslaw, then top with the shredded salmon. Repeat until all tortillas are filled. Serve the salmon tacos immediately with fresh cilantro and sliced jalapeños, if desired.