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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
My son Brian created this salmon tacos recipe after finding inspiration through a YouTube, of all places. He loved the concept of combining salmon, greens, and a spicy sauce into a wrap. We tweaked the recipe to our liking, and voila! Salmon tacos were born! After the first bite, we were hooked. Salmon tacos have become a family favorite and, thanks to Brian, have effortlessly tackled both large and small gatherings. It's a great meal to serve buffet style, and like the title suggests, is incredibly easy. For more recipes like this, head to our blog: momentscookbook.com! —momentscookbook
Ingredients
- The Tacos
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3-4 6oz.
salmon filets, skin removed
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5 tablespoons
unsalted butter
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Borsari Citrus Blend Seasoning (as needed)
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1
bag shredded cabbage
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2 tablespoons
fresh cilantro, chopped
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1
lemon, juiced
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8-inch flour (or corn, if GF) tortillas
- The Sauce
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1 cup
sour cream
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3 tablespoons
Frank's Red Hot
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Borsari Citrus Blend Seasoning (to taste)
Directions
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Melt the butter over medium low heat until foamy, careful not to burn. Adjust the heat to medium and add the salmon. Season generously with Borsari. Leave the salmon in place, peeking underneath every few minutes until it's searing and taking on a golden color.
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While the salmon is cooking, combine shredded cabbage, lemon, and cilantro to make your slaw mix. Toss well and set aside.
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Warm tortillas.
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For the sauce, combine sour cream, RedHot, and Borsari, to taste. Mix.
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After the salmon is crisp and golden, flip and cook to preferred doneness. Remove salmon to a plate.
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To assemble, add as much salmon and slaw as you'd like to a tortilla. Drizzle the sauce overtop, and enjoy!
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