Equipment
* optional
Ingredients
Spice Rub
- 5 g chili powder
- 5 g ground cumin
- 3 g smoked paprika
- 4 g sea salt
Fish
- 600 g salmon fillets, skin removed
- 15 ml olive oil
Mango Avocado Salsa
- 1 ripe mango, diced small
- 1 avocado, diced small
- 40 g red onion, finely diced
- 1 fresh jalapeño, seeded and minced
- 10 g fresh cilantro, chopped
- 30 ml lime juice
Crunchy Cabbage Slaw
- 250 g red cabbage, shredded thinly
- 15 ml lime juice
- 2 g salt
Assembly
- 12 corn tortillas, warmed
- 4 lime wedges, for serving
Nutrition (per serving)
Method
Combine chili powder, cumin, smoked paprika, and salt in a small bowl. Pat the salmon fillets dry with paper towels and rub the spice mixture evenly over all sides of the fish.
In a medium mixing bowl, combine the shredded red cabbage with 15ml of lime juice and a pinch of salt. Massage with clean hands for 30 seconds to soften the fibers slightly. Set aside to marinate.
In a separate bowl, combine diced mango, diced avocado, red onion, jalapeño, cilantro, and 30ml lime juice. Stir gently to combine without mashing the avocado. Season with a pinch of salt to taste.
Heat olive oil in a large non-stick skillet over medium-high heat. Add salmon fillets. Cook for 3-4 minutes per side until well-browned and the internal temperature reaches 52°C (125°F) for medium-rare or 63°C (145°F) for fully cooked.
Remove salmon from heat. Using a fork, gently flake the fish into large chunks.
Warm the corn tortillas in a dry skillet or directly over a gas flame for 30 seconds until pliable. To assemble, place a bed of cabbage slaw on the tortilla, top with flaked salmon, and finish with a generous spoonful of mango-avocado salsa.
Chef's Notes
- To make this a 'meal prep' lunch, keep the salsa separate from the tortillas until ready to eat to prevent sogginess. The salmon and slaw hold up beautifully in the fridge.
- Arctic Char is a fantastic alternative to salmon; it has a similar fat content but often a milder flavor that pairs perfectly with fruit salsas.
- If you prefer a creamy element without dairy, blend half of the avocado with the lime juice and a splash of water to make a pourable sauce instead of a chunky salsa.
- For a lower carb version, swap the corn tortillas for large lettuce cups (Bibb or Romaine).
Storage
Refrigerator: 2 days — Store salmon, slaw, and salsa in separate airtight containers. Assemble just before eating.
Freezer: 2 months — Only the cooked salmon can be frozen; fresh toppings will not freeze well.
Reheating: Enjoy cold, or reheat salmon gently in a skillet over low heat. Do not microwave fish to avoid texture degradation.
