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
salmon filets, skin removed
Borsari Citrus Blend Seasoning (as needed)
bag shredded cabbage
fresh cilantro, chopped
8-inch flour (or corn, if GF) tortillas
Frank's Red Hot
Borsari Citrus Blend Seasoning (to taste)
In This Recipe
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.
While the salmon is cooking, combine shredded cabbage, lemon, and cilantro to make your slaw mix. Toss well and set aside.
For the sauce, combine sour cream, RedHot, and Borsari, to taste. Mix.
After the salmon is crisp and golden, flip and cook to preferred doneness. Remove salmon to a plate.
To assemble, add as much salmon and slaw as you'd like to a tortilla. Drizzle the sauce overtop, and enjoy!