Mouthwatering Seafood Recipes to Make This Summer

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Salmon Tacos

Salmon tacos are a fresh and exciting take on a classic, featuring tender, spiced salmon fillets topped with tangy store-bought pickled red cabbage, zesty wasabi mayo, and crisp pea shoots. Baked to perfection and flaked into warm corn tortillas, the salmon pairs beautifully with the vibrant flavors and textures of the toppings.

Ingredients (for 8 tacos):

For the Salmon:

• 1½ lb salmon fillets, skin removed
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper to taste
• Juice of 1 lime

For the Toppings:

• 1 cup store-bought pickled red cabbage
• 1 cup pea shoots
• Lime wedges, for serving

For the Wasabi Mayo:

• ½ cup store-bought mayonnaise
• 1 tbsp wasabi paste (adjust to taste)
• 1 tsp lime juice
• 1 tsp soy sauce

For Serving:

• 8 small corn tortillas

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the spice mixture evenly over the salmon fillets. Squeeze the lime juice over the top.
4. Bake the salmon for 12-15 min. or until the salmon is cooked through and flakes easily with a fork.
5. In a small bowl, whisk together the store-bought mayonnaise, wasabi paste, lime juice, and soy sauce. Adjust the amount of wasabi paste to taste.
6. Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable.
7. Flake the baked salmon into bite-sized pieces.
8. Place a portion of salmon on each warm tortilla. Top with store-bought pickled red cabbage, pea shoots, and a drizzle of wasabi mayo.
9. Serve the salmon tacos immediately with lime wedges on the side, and enjoy!