Chili Lime Salmon Tacos
Sriracha ranch dressing/sauce
Limes and cilantro for garnish
1 Superior Fresh Atlantic salmon or Steelhead fillet
3 tbsp. olive oil
2 tsp. chili powder
1/4 tsp. garlic salt
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1 lime, zest and juice
1 package coleslaw mix
1/2 cup red onion, thinly sliced
2 tbsp. dill, minced
1 tbsp. cilantro, chopped
3 tbsp. white vinegar
1 tbsp. lime juice
Salt & pepper, to taste
Combine all ingredients for the slaw in a mixing bowl. Cover and refrigerated until serving, even preparing the night before.
Preheat oven to 425 degrees. You could easily grill the salmon instead, we chose to bake.
Combine all of the salmon spices in a small mixing bowl.
Grease a large baking sheet with olive oil and place salmon fillet on the baking sheet. Squeeze the lime juice over the fillet and sprinkle the zest on top, followed by the spice mix.
Bake salmon for 12-15 minutes, or until the fillet starts to flake apart. Separate the fillet into chunks and allow to cool slightly.
Assemble your tacos starting with warm tortillas, slaw mixture, and salmon chunks. Drizzle with the sriracha ranch sauce and garnish with lime slices and chopped cilantro.