Taco Tuesday is getting a makeover! Move over beef and beans, these salmon tacos add a fresh flavor and exciting crunch to your next taco night.
When I meal plan, without fail, I almost always plan a taco-esque dinner for Tuesdays. I know everyone loves the flavors and it is such a simple way to keep dinner time in a semi-routine, but slightly varied every time.
Here are just a few ways we like to mix up our taco Tuesdays: ground beef tacos, ground beef taco salad, flank steak taco salad, shredded chicken tacos, chicken taco salad, chicken burrito rice bowls, mahi mahi tacos, and of course, salmon tacos!
Salmon – a nutritional power house
Salmon is one of my favorite fishes. Not only flavor wise, but it is such a nutrient dense food. With every ounce of salmon, you are getting awesome sources of omega-3 fatty acid, vitamin B12, vitamin D, selenium, vitamin B3 and protein (source)! I am all about getting the most nutritional bang for my buck, and salmon gives you that.
Since I am also pregnant, I know the DHA (an omega 3 fatty acid) I’m getting from salmon is not only health promoting for me, but also for that lil baby growing in my belly. DHA helps with fetal brain development and is crucially important, which is why it’s often labeled as included in many pre-natal vitamins (including the one I take). I love getting my nutrients from nature, how they are naturally included with all the other vitamins and minerals because your body has the best chance of absorbing and utilizing them when they come from food. Such a win in my book.
And now, back to FOOD!
The sweetness from the honey and umami from the soy combine perfectly in contrasting flavors. I love pairing it with a crunchy cool slaw, and of course all my favorite toppings – avocado, pico de gallo and cilantro! I hope you love these tacos as much as we do!
Honey Soy Salmon Tacos
- 1.25 lb wild caught salmon fillet, skin on 1 side
- 2 tbsp sesame oil
- 2 tbsp honey
- 2 tbsp soy sauce or coconut aminos (both work great!)
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic granules
- pinch of cayenne pepper
- 2 cups red cabbage, shredded
- 1 cup carrot, shredded
- 1 scallion, minced
- 3 tbsp mayonaise
- 1/2 lime, juiced
- sea salt and pepper to taste
- corn tortillas, 2 per person
- optional toppings: avocado slices, guacamole, pico de gallo, salsa, cilantro, shredded sharp cheddar cheese
- Pre-heat oven to 400 degrees F. In a large oven safe pan that will fit your fillet, add the sesame oil, honey, soy sauce/coconut aminos, chili powder, paprika, garlic granules and cayenne. Turn the heat to medium-high and bring the sauce to a gentle boil. Once it comes to a boil, stir and add your salmon fillet, flesh side down. Cook for 5 minutes, flip so the skin side is now down and put into the oven to bake for 5-7 minutes. The flesh will be firm and will easily flake when done. Remove from oven and set aside to cool slightly.
- To prepare the slaw (this can be done in advance), add the cabbage, carrots and scallion to a bowl. Stir to combine, then add the mayonnaise, lime juice, sea salt and pepper and mix until everything is coated evenly. If you make this in advance, store covered in the fridge.
- To serve, warm a pan on the stove over medium heat. Add the tortilla to the dry skillet and sprinkle a pinch of sea salt on it. Toast on one side for 3 minutes, flip and toast another 2 minutes. Repeat with remaining tortillas and keep them warm covered in a kitchen towel.
- Place a tortilla on a plate, top with salmon, slaw and then all your favorite toppings. Enjoy!
Have you ever made salmon tacos? I love getting them when we are out at a local fish spot in town, but I love them even more at home since I can have them so much more often!
PS: Looking for another salmon recipe to try? Change up the flavor profile with this no-fail easy weeknight lemon pepper salmon!