Cajun-Style Salmon Tacos
Prep Time
Cooking Mode
4 skinless salmon fillets
30 mL (2 tbsp.) tbsp. olive oil
22 mL (1 ½ tbsp.) tbsp. Cajun seasoning
To taste salt
To taste pepper
To taste lime juice
1 avocado
80 mL (⅓ cup) cup cucumber diced
½ lime
45 mL (3 tbsp.) tbsp. red onion chopped
To taste salt
To taste pepper
43.2 mL (2.9 c. soupe) Tbsp sour cream
19.2 mL (1.3 c. soupe) Tbsp salsa
To taste lime with zest and juiced
To taste salt
To taste pepper
250 mL (1 cup) cup Savoy cabbage, finely chopped
250 mL (1 cup) cup red cabbage, finely chopped
3 shallots, finely chopped
125 mL (½ cup) cup cilantro leaves, fresh
8 small tortillas
4 skinless salmon fillets
30 mL (2 tbsp.) tbsp. olive oil
22 mL (1 ½ tbsp.) tbsp. Cajun seasoning
To taste salt
To taste pepper
To taste lime juice
1 avocado
80 mL (⅓ cup) cup cucumber diced
½ lime
45 mL (3 tbsp.) tbsp. red onion chopped
To taste salt
To taste pepper
43.2 mL (2.9 c. soupe) Tbsp sour cream
19.2 mL (1.3 c. soupe) Tbsp salsa
To taste lime with zest and juiced
To taste salt
To taste pepper
250 mL (1 cup) cup Savoy cabbage, finely chopped
250 mL (1 cup) cup red cabbage, finely chopped
3 shallots, finely chopped
125 mL (½ cup) cup cilantro leaves, fresh
8 small tortillas
Directions
1On a parchment-lined baking sheet, place salmon fillets and brush with olive oil. Season with Cajun spices, salt, pepper and lime juice to taste. Broil for 10 to 12 minutes (with the oven rack in the top most position).
2In a bowl, combine all guacamole ingredients. Season and set aside.
3In another bowl, combine all sauce ingredients. Season and set aside.
4When salmon is ready, remove from oven and flake.
5Place tortillas on a work surface. Add spicy sauce and your choice of toppings. Fill with Cajun salmon flakes and guacamole, close, and enjoy.
6To make sure the parchment paper doesn’t burn, cut to size of salmon fillets (without any sticking out on the side). You can also use heavy duty, non-stick aluminum foil.
Disclaimer
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Personal Note
Personal Note