These salmon tacos are a sizzling Mexican dish. Wild Alaskan salmon is seasoned with chili powder and other seasonings before being flash baked in the oven for 15 minutes. Be careful not to overcook the salmon or it will become tough. Stuff the baked salmon into corn tortillas with avocado, queso fresco, cabbage and your other favorite taco toppings. Salmon tacos is an easy summer meal that the whole family will love.
16 ounces wild Alaskan Salmon fillets
4 tablespoons chili seasoning
1 small lime
1/2 medium red onion, finely chopped
1 large red bell peppers, finely chopped
2 cups red cabbage, finely chopped
2 large Roma tomato, finely chopped
1/2 cup pepperoncini, finely chopped
4 cloves garlic, finely minced
1 large lime, juiced
2 small avocado, seeded and chopped
2 wedges Laughing Cow Queso Fresco
Small corn tortillas of your choice
Preheat the oven to 450. Line a cookie sheet with foil and spray with cooking spray. Place salmon on cookie sheet and sprinkle with chili seasoning. Drizzle the juice of one lime over the top. Bake for 15 – 20 minutes until salmon just flakes at the thickest part.
Combine red onion, red pepper, tomatoes, cabbage, garlic, pepperoncini, lime and salt and pepper to taste.
Combine avocados and Laughing Cow cheese until smooth.
Serve salmon, salsa and avocado cream on top of your favorite corn tortilla.
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