Description
These crispy salmon tacos are the ultimate 30 minute dinner. They’re coated in spices, pan fried until blackened, then served with cabbage lime slaw, pineapple avocado salsa and chipotle aioli. The best high protein gluten free dinner!
Ingredients
Scale
- 1 pound salmon, cut into filets
- 1/2 teaspoon salt
- 1 teaspoon brown sugar
- 1 1/4 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 cups shredded purple cabbage
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 cup chopped cilantro
- 2 tablespoons greek yogurt
- 1 1/2 cups finely diced pineapple
- 1/2 avocado, cubed
- 1 jalapeno, diced
- 1/3 cup chopped cilantro
- 1 tablespoon lime juice
- 1 batch chipotle aioli
- 8 corn tortillas
Instructions
- Step: Combine all ingredients for the cabbage slaw in a small bowl and mix well with a fork.
- Step: Mix together salt, sugar and all spices for the salmon in a small dish.
- Step: Rub into the salmon until well coated.
- Step: Add the olive oil to a skillet and heat over medium heat.
- Step: Add the salmon, skin side up and cook for about 4-5 minutes, then flip and cook an additional 4-5 minutes or until just cooked through.
- Step: Combine all ingredients for the pineapple salsa in a small bowl.
- Step: When the salmon is done flake with a fork into medium sized pieces.
- Step: Assemble the tacos with a base of the slaw, add on the salmon, then top with the salsa and chipotle aioli.
Notes
If you aren’t a pineapple fan, you can sub with mango.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 438 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: salmon tacos, pineapple avocado salsa, gluten free dinner, high protein dinner