Moderate
Moderate
Serves:2people
Serving Size:2 tacos
Salmon Tacos with Hummus and Spiced Slaw
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These easy fish tacos made with salmon and a colorful cumin-spiced slaw have become our favorite Monday night meal. You'll have leftover slaw to add to your lunch the next day, or you can double the salmon tacos for a larger crowd (or seconds).
Tools:baking sheet, measuring spoons and cups, knife and cutting board, large bowl
| Prep Time | |
| 15 minutes |
| Cook Time |
| 20-25 minutes |
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Ingredients
Hummus:
- 1 recipe classic hummus or 1 container ready-made
Salmon:
- 2 5-ounce salmon fillets
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon paprika (smoked recommended)
- Salt and pepper to taste
- olive oil
Slaw:
- 2 cups red cabbage finely chopped
- 1-1/2 cups grated carrots (about 2 medium or 1 large carrot)
- 1/2 cup cilantro leaves loosely packed
- 2 tablespoons vinegar (white wine or apple cider vinegar recommended)
- 1 tablespoon olive oil (extra virgin recommended)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon paprika (smoked recommended)
- Salt and pepper to taste
Extras:
- 12 6-inch corn tortillas
- 1 avocado
- hot sauce to taste (Tabasco recommended)
Servings: people
Units:
Instructions
For hummus:
- Prepare recipe for Classic Hummus (this can also be done the day before or while salmon is cooking), or use your favorite ready-made brand.
For salmon:
- Preheat oven to 350 degrees.
- Rub or spray oil onto a baking sheet. Place salmon fillets onto baking sheet and sprinkle cumin, chili powder, paprika, salt, and pepper on top. Drizzle some olive oil over fillets, then rub with fingers to spread evenly.
- Place salmon in preheated oven and cook 20 to 25 minutes.
- When salmon is done to your preference, break it apart and flake with a fork, removing any bones.
For slaw:
- While salmon is cooking, prepare slaw. Finely chop red cabbage, grate carrots, and chop cilantro, placing in a large bowl.
- Add vinegar, oil, and spices to the vegetable mixture, then mix thoroughly.
To assemble:
- Place corn tortillas directly on a rack in oven about 1 minute. Flip over with tongs and leave in oven another 30 seconds to 1 minute.
- Place corn tortillas on plate. (We typically use 2 corn tortillas per taco to make sure it is sturdy enough. If your tortillas are pretty sturdy, you can use 1 per taco instead.)
- Spread 1 to 2 tablespoons hummus over the top tortilla.
- Place about 1/3 cup flaked salmon and 1/2 cup slaw on top.
- Garnish with 2 to 3 slices of avocado, then season with hot sauce, to taste.
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