Salmon Tacos Recipe
pan-seared Norwegian Kvarøy salmon, avocado pineapple jalapeño salsa, chipotle aioli, creamy serrano lime slaw, side of epazote black beans
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Ingredients
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Salmon
Avocado Pineapple Jalapeño Salsa
Chipotle Aioli
Creamy Serrano Lime Slaw
Epazote Black Beans
Taco Assembly
Method
Prepare Salmon
- 1
Season and Sear Salmon
In a large skillet, heat olive oil over medium-high heat. Season the Kvarøy salmon fillets with salt and black pepper. Once the oil is hot, add the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and set aside.
Make Salsa
- 2
Prepare Chipotle Aioli
- 3
Mix Aioli Ingredients
In a small bowl, combine mayonnaise, minced chipotle peppers, minced garlic, and lime juice. Stir until well combined. Taste and adjust seasoning if necessary. Set aside.
Make Creamy Serrano Lime Slaw
- 4
Prepare Slaw
In a large bowl, combine shredded cabbage, finely chopped serrano pepper, mayonnaise, lime juice, and salt. Toss until the cabbage is evenly coated. Taste and adjust seasoning if necessary. Set aside.
Prepare Epazote Black Beans
- 5
Assemble Tacos
- 6
Build Tacos
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. To assemble, place a piece of seared salmon on each tortilla, top with avocado pineapple jalapeño salsa, a drizzle of chipotle aioli, and a generous portion of creamy serrano lime slaw. Serve with a side of epazote black beans.
