My family is fortunate enough to eat a lot of salmon. And I mean a lot. Growing up, I would even get sick of it during the summer. Blasphemous, I know! Although salmon baked simply with a little pesto and lemon is divine, sometimes we need to change it up a bit! So my mom made these incredible fish tacos a few years ago and they’re one of my new favorite salmon dishes.
These tacos are made up of salmon chunks that have been marinating in lime juice that are battered and deep fried, coated in honey-lime-cumin sauce, then topped with cilantro chipotle coleslaw. My mouth started watering writing that.
It’s fresh and spicy, perfectly refreshing for summer and awesome with a margarita. The chipotle coleslaw could seriously be put on anything, I love the stuff. I hope you do, too!
1 pound salmon fillets, cut into chunks
1/2 cup fresh lime juice
1/3 cup fresh lime juice
2 tablespoons honey
1 teaspoon ground cumin
1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle
1/4 teaspoon salt
1/3 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying
2 cups 3 color coleslaw blend
1/4 cup minced fresh cilantro leaves
8 small flour tortillas, warmed
1. Place the salmon chunks in a gallon sized plastic bag and pour 1/2 cup lime juice over the fish. Refrigerate at least 4 hours.
2. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, and ground cumin a small bowl. Set aside until needed.
3. To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, and 1/4 teaspoon salt together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
3. To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
4. Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
5. Assemble the tacos by spreading a thin layer of the reserved chipotle mayo on the warmed tortillas and topping with 3-4 pieces of salmon, chipotle coleslaw, and additional cilantro.