We LOVE tacos and thought it was high time for spice-dusted seared salmon to meet our BFF, tacos. Add some Tessemae's-infused lime crema, tangy pickled red onions and fresh slaw? Pro move.
Makes 4 servings
What you need
2/3 cup white wine vinegar
2 teaspoons honey
1 red onion, thinly sliced
¼ cup Tessemaes Creamy Caesar or Tessemae’s Mayonnaise
2 limes, zested and juiced
coarse salt and freshly ground black pepper
4 cups finely shredded green cabbage
1/2 cup cilantro leaves
2 salmon fillets (about 6 ounces each)
1 teaspoon chili powder
¾ teaspoon cumin
1 tablespoon Tessemae’s Lemon Garlic
8 small corn tortillas, warmed
What you do
- Combine vinegar, sugar and onion in a small bowl and let stand for about 30 minutes.
- Stir together Cesar or mayonnaise, lime zest and juice, and salt and pepper to taste. Fold in cabbage and ¼ cup cilantro leaves.
- Rub salmon with chili powder and cumin. Heat Lemon Garlic in a large nonstick skillet over medium-high heat. Cook, salon until well-browned, about 4-6 minutes. Flip and continue to cook until cooked through, about 6 minutes more. Remove salmon to a plate and let cool, then gently flake fish into 1-inch pieces using 2 forks.
- Divide fish evenly among tortillas, then top with cabbage mixture, pickled red onions, and remaining ¼ cup cilantro leaves.