Cajun Salmon Tacos
Cajun-spiced salmon and crunchy lime-yogurt slaw fill soft tortillas for a quick, satisfying taco dinner.
10 min
Prep
15 min
Cook
4
Serves
640
Calories
Macros · per serving
43g protein
47g carbs
30g fat
Ingredients
For 4 servings
- 600 g salmon fillet
- 8 ready-to-eat flour tortilla
- 200 g green cabbage
- 200 g plain nonfat Greek yogurt
- 30 ml lime juice
- 1 tbsp Cajun seasoning
- 15 ml olive oil
Instructions
- 1
Use skinless, boneless salmon, fresh or fully thawed, and eight ready-to-eat soft tortillas about 20 cm across, approximately 320 g total. Thinly shred the cabbage. In a bowl, mix the yogurt with the lime juice, then fold in the cabbage. Keep this slaw cold until serving.
- 2
Pat the salmon dry, cut into roughly 2.5 cm pieces and coat evenly with the Cajun seasoning.
- 3
Heat the olive oil in a deep 30 cm skillet over medium-high heat for 2 minutes, with the lid off. Add the salmon in a single layer and cook undisturbed for 3 minutes.
- 4
Turn the salmon pieces, reduce the heat to medium and cook uncovered for another 4–5 minutes. Check several of the thickest pieces with a food thermometer; their centers must reach 145°F/63°C. Remove the skillet from the heat.
- 5
Gently break the salmon into large flakes. Divide it among the eight room-temperature tortillas and top with the cold slaw. Serve two generously filled tacos per person.
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