Easy 79 min

Salmon Fish Tacos with Asian Slaw

american_region asian caribbean chinese european filipino french greek japanese korean mediterranean middle eastern region thai side drink bread sweet sour bitter savory umami medium fast

Prep

25 min

Cook

54 min

Total

79 min

Ingredients (11)

1 cup white wine vinegar g

3 tablespoons sesame oil g

1 tablespoon white sugar g

1 tablespoon soy sauce g

1 teaspoon lime juice g

1 (16 ounce) package coleslaw mix g

¼ cup sliced green onions g

1 tablespoon olive oil g

2 (4 ounce) fillets salmon g

salt and ground black pepper to taste g

6 (6 inch) corn tortillas g

Nutrition

kcal

fat

carbs

protein

Instructions

Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.

Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.

Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.

Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.