Broiled Salmon Tacos with Creamy Lime Sauce & Cabbage Slaw
Serves 620 mins prep10 mins cook
These flavorful salmon tacos feature broiled salmon marinated in olive oil, lime, orange, and garlic, served with a creamy lime yogurt sauce, a crisp cabbage slaw, fresh avocado, salsa verde, and cilantro on tortillas. A perfect, gluten-free dish for Cinco de Mayo or any weeknight.
0 servings
What you need
tsp kosher salt
tsp black pepper
lb salmon
head cabbage
clove garlic clove
cup fresh cilantro
cup olive oil
cup yellow onion
Instructions
1. Stir olive oil, juice from 1 lime, the orange juice and minced garlic in a medium bowl to create the marinade. Sprinkle salmon with salt and pepper, then add the marinade to the salmon. Marinate for 1-2 hours. 2. For the creamy lime sauce, whisk full fat yogurt, ¼ cup of the chopped cilantro, and juice from half a lime in a small bowl. Set aside. 3. For the cabbage slaw, combine the thinly sliced cabbage, thinly sliced red or yellow onion, juice from half a lime, and a pinch of salt. Toss and set aside. 4. Remove the salmon from the marinade and place it on a sheet pan. Broil on high heat until just cooked through, approximately 5-8 minutes. 5. Grill or warm tortillas in the oven or on a grill for about 10 seconds per side. 6. Coarsely chop the cooked fish and place it on a platter. 7. Serve the salmon with the lime yogurt sauce, warmed tortillas, cabbage slaw, the remaining 1/2 cup of cilantro, sliced avocados, salsa verde, and lime wedges for garnish.View original recipe