Combine coleslaw mix, onion, 1/4 cup cilantro, 5 tsp lime juice,
1/2 tsp salt, and 1/4 tsp pepper in bowl. whisk sour cream,
remaining 1 tsp lime juice, 1/4 tsp salt and 1/4 tsp pepper
together in separate bowl. Combine chili powder, 3/4 tsp salt,
and 1/4 tsp pepper. Season salmon with spice mixture.
Heat oil in 12-inch skillet over medium heat until shimmering.
Cook salmon, skin side up, until well browned, 4-6 minutes.
Flip and continue to cook until salmon registers 125 degrees,
4-6 minutes. Transfer salmon to plate and allow to cool slightly,
about 2 minutes. Using 2 forks, flake fish into 1-inch pieces,
discard skin. Divide fish evenly among tortillas. Top with cole
slaw mixture, sour cream mixture, and remaining cilantro.
Serve.
Originally Submitted
3/28/2015
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