Crispy Salmon Tacos

• slaw:
• 1/2 head green cabbage, fine shredded
• 1/2 large cucumber
• 3 tbs dill, chopped
• 1/4 cup champagne vinegar (or white wine vinegar)

salt and pepper to taste

• spicy avocado mash:
• 3 avocadoes
• 2 tsp Sriracha sauce
• 1 lime, juiced

salt and pepper to taste

• salmon:
• 2 lbs salmon, skin removed
• 2 tsp chipotle powder (or chili powder)
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 lime, zested + juiced
• 8 small corn tortillas

1. For the salmon the process and ingredients are so so simple. I am loving the crispy salmon recipes so much so we have been applying them to some of our favorite meals. The beauty of this recipe is you can pan fry them or AIR FRY them and you will get the same crispy result.
2. slaw + avocado mash:
3. These tacos are nothing without the simple cabbage slaw and too easy avocado mash. Make sure you make the slaw at the beginning of the process so it has time to marinate and break down in the fridge. You will love this recipe – I promise!
4. slaw:
5. Leave the skin on your cucumber. Slice your cucumber in half lengthwise. Remove seeds and then slice thin.
6. Mix everyhting in a large bowl, cover and place in your fridge while you make everything else.
7. avocado mash:
8. In a medium bowl, rough mash your avocados. Add in the rest of the ingredients and mix to combine. Taste and adjust the sriracha if needed.
9. salmon:
10. Pat your fish dry with paper towel. Slice the filet into large chunks. Transfer to a bowl and mix with the seasonings, lime zest and juice to coat.
11. In a large skillet, working in two batches, add 1/2 tbs olive oil. Once pan is hot add in the salmon pieces and cook until crispy and done. Remove to a plate lined with paper towel. Wipe the pan clean and repeat with the rest of the salmon.
12. Heat your tortillas in a pan or wrapped in a stack, in aluminum foil in your small toaster oven.