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Photograph of Salmon tacos (mediterranean-style).

MediterraneanSalmon tacos (mediterranean-style)

Serves 4 | Prep 15 mins | Cook 18 mins

Salmon tacos are made with baked salmon in this easy yet far-from-basic weeknight dinner recipe. Creamy and cooling tzatziki sauce and quick-pickled sumac onions bring the Mediterranean flavor that makes these simple salmon tacos special.

Source: www.themediterraneandish.com

Ingredients

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Imperial

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For the slaw

½ green cabbage, cored and shredded
Kosher salt
½ bunches cilantro leaves, chopped
3 tablespoons dill, chopped
1 large lime, juiced
½ teaspoons cumin
½ teaspoons red pepper flakes or Aleppo pepper, plus more to your liking
Extra virgin olive oil

For the salmon

1 pound salmon filet (skin on or off)
Kosher salt
Black pepper
2 cloves garlic, (minced)
½ teaspoons ground cumin
½ teaspoons paprika
½ teaspoons red pepper flakes or Aleppo pepper, plus more if you like
Extra virgin olive oil
1 large lime

For serving

8 4-inch corn or flour tortillas
½ cups tzatziki sauce, homemade or quality store-bought, plus more to your liking
½ cups pickled onions, homemade or quality store-bought, plus more to your liking
1-2 jalapenos, (sliced into thin rounds)
1 large lime, sliced into wedges

Instructions

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Preheat your oven: Position a rack in the middle of your oven and heat to 190°C.
Soften the cabbage: Place the cabbage in a large colander. Season with a big pinch of salt (about ½ teaspoon). Toss with your hands and set it aside for about while you prepare the toppings.
Season the salmon: Pat the salmon dry and season well with salt and pepper. Place the salmon on a baking dish. Rub the top with the garlic, cumin, paprika, and red pepper flakes or Aleppo pepper. Drizzle with a couple of tablespoons of olive oil.
Bake the salmon: Cover the dish with the foil, tenting to make sure it is not touching the salmon. Bake in the heated oven for , or until the salmon is almost completely cooked through at the thickest part. Cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure it does not overcook. If your piece is very thick, 1½ or more inches, it may take a bit longer.
Make the slaw: While the salmon bakes, pat the cabbage dry with paper towels and transfer to a large mixing bowl. Add the cilantro, dill, lime juice, cumin, and red pepper flakes or Aleppo pepper. Drizzle in about 2 tablespoons of olive oil and toss to combine. Taste and adjust the seasoning to your liking. Set the cabbage slaw aside for now.
Flake the salmon: When the salmon is cooked to medium, carefully remove from the oven and uncover. Use a fork to flake the salmon, then cover once again with foil for . Wrap the tortillas in parchment paper, then foil, and place them in the oven for a few minutes to warm.
Finish the salmon: Cut the lime in half and squeeze it all over the salmon.
Assemble the salmon tacos: Spread the tzatziki on a tortilla, keeping the remaining tortillas covered to to keep warm. Top with salmon, slaw, pickled onion, and jalapeno. Enjoy warm, with the lime wedges in bowls on the side.

Nutrition

Per Serving	% Daily Value
Calories 448 kcal	22.4%
Total Fat 16.4 g	21.0%
Saturated Fat 3.9 g	19.5%
Carbohydrates 46.7 g	17.0%
Dietary Fibre 7.1 g	25.4%
Sugars 8.8 g	17.6%
Protein 30.8 g	61.6%
Sodium 0.671 g	29.2%

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