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Mediterranean-Style Salmon Tacos with Cabbage Slaw and Tzatziki Recipe

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3.9 from 5 reviews

These Mediterranean-style salmon tacos are a vibrant and flavorful twist on classic tacos, featuring tender baked salmon layered with a zesty cabbage slaw, fresh herbs, and creamy tzatziki sauce. Perfect for a quick, healthy dinner, these tacos combine bright citrus, aromatic spices, and cool pickled onions for a delicious and balanced meal.

Ingredients

For the Cabbage Slaw

  • 1/2 green cabbage, cored and shredded (about 3 to 4 cups)
  • Kosher salt
  • 1/2 bunch chopped cilantro leaves
  • 3 tablespoons chopped dill
  • 1 large lime, juiced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more to your liking
  • 2 tablespoons extra virgin olive oil

For the Salmon

  • 1 pound salmon filet (skin on or off)
  • Kosher salt
  • Black pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more if you like
  • 2 tablespoons extra virgin olive oil
  • 1 large lime

For Assembly

  • 8 4-inch corn or flour tortillas
  • 1/2 cup tzatziki sauce, homemade or quality store-bought, plus more to your liking
  • 1/2 cup pickled onions, homemade or quality store-bought, plus more to your liking
  • 1 to 2 jalapenos, sliced into thin rounds
  • 1 large lime, sliced into wedges

Instructions

  1. Preheat the oven: Position a rack in the middle of your oven and heat to 375°F to ensure even baking of the salmon.
  2. Soften the cabbage: Place the shredded cabbage in a large colander and season with about 1/2 teaspoon kosher salt. Toss with your hands and set aside for 10 to 15 minutes to help soften and slightly wilt the cabbage.
  3. Season the salmon: Pat the salmon dry with paper towels and season well with salt and black pepper. Place it on a baking dish and rub the top with minced garlic, ground cumin, paprika, and red pepper flakes or Aleppo pepper. Drizzle with a couple tablespoons of extra virgin olive oil for moisture and flavor.
  4. Bake the salmon: Cover the baking dish loosely with foil, making sure it does not touch the fish, and bake in the preheated oven for about 15 minutes. Check the salmon at the thickest part to see if it is nearly cooked through. Adjust the cooking time if your fish is thinner or thicker to prevent overcooking.
  5. Make the slaw: While the salmon bakes, pat the cabbage dry using paper towels and transfer it to a large mixing bowl. Add chopped cilantro, dill, lime juice, cumin, and red pepper flakes or Aleppo pepper. Drizzle in about 2 tablespoons olive oil and toss everything together thoroughly. Taste and adjust seasoning as needed. Set aside for now.
  6. Flake the salmon: Once the salmon is cooked to medium, carefully remove it from the oven and uncover. Use a fork to gently flake the fish into bite-sized pieces, then cover again with foil and let rest for 2 minutes. At this time, wrap the tortillas in parchment paper and foil, and place them in the oven to warm for a few minutes.
  7. Finish the salmon: Cut the lime in half and squeeze fresh lime juice all over the flaked salmon to brighten the flavors.
  8. Assemble the salmon tacos: Spread a generous layer of tzatziki sauce on a warm tortilla. Top with flaked salmon, cabbage slaw, pickled onions, and jalapeno slices. Serve each taco warm with lime wedges on the side for extra zest and enjoy immediately.

Notes

  • Adjust the amount of red pepper flakes or Aleppo pepper to suit your preferred spice level.
  • Using skin-on salmon can help hold the fish together while baking but remove skin before eating if desired.
  • Pickled onions can be store-bought or quickly made at home for added tang and crunch.
  • Warm tortillas in the oven wrapped in foil to keep them soft and pliable.
  • This recipe works well with either corn or flour tortillas depending on your preference.
  • Leftover flaked salmon can be stored in the refrigerator for up to 2 days and used in salads or sandwiches.

Find it online: https://cookedbygrace.com/mediterranean-style-salmon-tacos-with-cabbage-slaw-and-tzatziki-recipe/