Jul 13 2026
Restaurants›The Ranch House›Salmon Tacos Recipe

Salmon Tacos Recipe

Inspired by The Ranch House
Time45m
Serves4

Sautéed Salmon and Remoulade topped with Pico and Green Chile Slaw. Served with Refried Beans and Calabacitas

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Ingredients

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For the Salmon Tacos

For the Remoulade

For the Pico de Gallo

For the Green Chile Slaw

For the Refried Beans

For the Calabacitas

Method

Cooking the Salmon

  1. 1

    Sauté the Salmon

    Heat olive oil in a skillet over medium heat. Season salmon fillets with salt and black pepper. Place salmon in the skillet and cook for about 4-5 minutes per side, or until cooked through. Remove from heat and flake into pieces.

  2. 2

    Prepare the Refried Beans

    In a saucepan, heat olive oil over medium heat. Add canned refried beans and cumin. Stir until heated through and well combined. Stir in shredded cheddar cheese and set aside.

  3. 3

    Make the Calabacitas

    In a separate skillet, heat olive oil over medium heat. Add diced zucchini, corn, and red bell pepper. Sauté until vegetables are tender, about 5-7 minutes. Season with salt to taste.

Making the Remoulade, Pico, and Slaw

  1. 4

    Prepare the Remoulade

    In a bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, garlic powder, paprika, and hot sauce. Mix well and set aside.

  2. 5

    Make the Pico de Gallo

    In a bowl, mix together diced tomatoes, red onion, chopped cilantro, lime juice, and salt to taste. Set aside.

  3. 6

    Prepare the Green Chile Slaw

    In a bowl, combine shredded cabbage, diced green chiles, shredded carrots, lime juice, and salt. Toss to combine and set aside.

Assembling the Tacos

  1. 7

    Assemble the Tacos

    Warm the corn tortillas in a dry skillet. Fill each tortilla with sautéed salmon, a dollop of remoulade, pico de gallo, and green chile slaw. Serve with refried beans and calabacitas on the side.

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