First recipe of the year! These quick and easy salmon tacos are not just a meal; they are an experience that is insanely delicious, healthy, and incredibly simple to prepare! Imagine succulent salmon fillets, seasoned to perfection and pan-seared to create a delightful golden crust, then lovingly placed on warm white corn and flour tortillas that are soft and inviting. To elevate this dish, I’ve created a unique version of coleslaw, which is generously dressed with DivineKuizine remoulade sauce, adding a creamy and zesty layer of flavor that perfectly complements the fish.
To enhance the texture and introduce a burst of acidity that balances the richness of the salmon, I like to top each tortilla with my creamy coleslaw. This coleslaw is not your average side dish; it’s a vibrant mix of crunchy cabbage and carrots, lovingly combined with a tangy dressing that adds a refreshing crunch. Additionally, I slice up colorful peppers—think bright reds, yellows, and greens—to add a beautiful visual appeal and a sweet crunch. Red onions are also included for their sharpness and bite, which contrasts wonderfully with the other ingredients. To finish off each taco, I sprinkle DivineKuizine sugar spice, a special blend that adds a hint of sweetness and warmth, and a squeeze of fresh lime juice that brings everything together with a zesty pop. You’ll be serving up THE MOST FLAVORFUL salmon in less than 20 minutes! Seriously SO TASTY and CRAVEWORTHY, these tacos are better than any restaurant fish tacos I’ve ever had (in my humble opinion).
This has become a go-to recipe for weeknights and weekend meals at my house because it’s SOO delicious & satisfying while coming together super-fast! It’s perfect for busy nights when you want something wholesome and fulfilling without spending hours in the kitchen. Not only does it cater to my cravings for something fresh and flavorful, but it also impresses family and friends alike. Once you try these salmon tacos, you’ll understand why they are a staple in my meal rotation, and you’ll keep coming back for more!
Prep:12 minutes
Cook: 8 minutes
Total: 20 minutes
Ingredients
For the salmon
1 pound salmon fillets
1 teaspoon kosher salt
½ teaspoon seasoned pepper
½ onion powder
1 teaspoon Cajun seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon smoked paprika
½ fresh lemon juice
1 tablespoons olive oil
For serving//Coleslaw
small tortillas (corn or flour)
2 teaspoon DivineKuizine sugar spice
bag coleslaw
2 sliced carrots
1/4 thinly sliced red onions
3 sliced mini colored peppers
jalapeño sliced peppers, deseeded
1 teaspoon salt
fresh juice lime
2 teaspoon DivineKuizine sugar spice
lime wedges
1 tablespoon butter
Instructions
Pat the salmon dry. Add salmon in a bowl, and season with salt, seasoned pepper, garlic powder, onion powder, Cajun seasoning, smoked paprika, lemon juice and olive oil.
Heat the olive oil in a large nonstick skillet over medium-heat. Add the salmon flesh down down and cook until crispy and browned, about 4 to 5 minutes. Flip add butter to pan.
Cook in the oven on 425F for another 3 to 4 minutes depending on the thickness, until the flesh is opaque and flaky.
In large bowl add bagged store bought cabbage coleslaw, add carrots, peppers and red onions into the bowl and toss to mix.
Season with salt , and DivineKuizine sugar spice. stir in the DivineKuizine remoulade sauce , into the coleslaw mixture. Squeeze lime juice. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional DivineKuizine sugar spice.
Flake the salmon into large pieces using a fork, discarding the skin.
Serve in warm tortillas dress with DivineKuizne Remouldae, place salmon on tortillas and coleslaw garnish with lime wedges.
Enjoy!
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